Banana Pudding Bonanza

Banana Pudding Bonanza

Preheat broiler. Butter eight 3/4-cup ramekins. Combination caramel sauce and 1/4 teaspoon sea salt in Spoon 1 generous tbsp caramel into each ramekin. Put bread. Spread 1 tbsp caramel that was generous over each bread piece. Broil until caramel is bubbling and slightly darker, observing to prevent 1 to 2 minutes, burning. Trendy.
Cut each bread slice into 6 squares, for 48 pieces complete. Place on every bread square. Order 6 banana-topped bread squares standing by side in each ramekin, fitting snugly that were prepared. Whisk eggs, half and half, milk, 1 1/2 tbs sugar, vanilla, and 1/8 teaspoon sea salt in medium bowl. Pour custard to reach top. Let stand until bread absorbs some of custard, about half an hour. Allow any leftover custard.
Meanwhile, place rack in bottom third of oven and preheat. Pour remaining custard into ramekins. Bread pieces were exposed by brush . Sprinkle with 1 tbsp sugar. Place ramekins in large roasting pan. Pour into pan to come halfway up sides of ramekins. Bake puddings until set and knife comes out clean, about 45 minutes. Remove from pan and cool.  Cover and refrigerate. Serve bread puddings warm or at room temperature.

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