Creole-Banana Bread Pudding with Carmel Sauce

prep time:: 0 min

Serving size: 0

Monica Fry

ingredients

1/4 C Brown Sugar
1 tbsp Butter
2 tbsp Water
1/4 C Bourbon
2 C Bananas -- Sliced
1/2 C Low fat milk
1/4 C granulated sugar
1/4 C Whipping cream
1/4 tsp vanilla extract
1/8 tsp Ground Nutmeg
3 Eggs -- Lightly beaten
6 oz Day Old French Bread -- Torn into 1’ pieces
1/4 C Fat-free Carmel Topping

directions

Combine brown sugar, butter and water into a small saucepan and cook over medium eat until mixture is thick.

Add bourbon and reduce mixture to about 1/4 cup

Remove from heat and add sliced bananas

Combine next 6 ingredients (milk through eggs) stirring well with a wisk

Add bread and stir to combine well

Distribute bread mixture into greased ramekins or small ,shallow baking dish

Divide banana mixture evenly over bread mixture

Cover and chill in the refrigerator for 30 minutes

Pre-heat oven to 375

Uncover and cook for 20-25 minutes or until golden brown/set

Drizzle carmel evenely over bread pudding

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Per Serving (excluding unknown items): 1403 Calories; 49g Fat (33.4% calories from fat); 23g Protein; 197g Carbohydrate; 11g Dietary Fiber; 674mg Cholesterol; 327mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 7 Fruit; 0 Non-Fat Milk; 8 Fat; 5 1/2 Other Carbohydrates.

Source: Monica Fry