Directions:
- Heat broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. Place ramekins in large shallow pan; ramekins should not touch each other.
- Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. Watch carefully to prevent burning.
- Heat oven to 425°F Lightly butter 8-inch square baking pan. Set 1 banana aside for garnish. Peel remaining 4 bananas; place in pan. Bake at 425°F for 10 to 12 minutes or until soft and slightly browned.
- Reduce oven temperature to 350°F Place 2 baked bananas in medium bowl; mash with fork. Let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (Bananas are very soft but can be sliced.) Place 3 or 4 slices in bottom of each ramekin.
- In large bowl, whisk together all remaining bread mixture ingredients except reserved banana. Whisk in mashed bananas. Stir in toasted bread. Let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
- In separate large bowl, whisk eggs until mixed. Add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. Spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. Pour custard over bread mixture in each ramekin. Sprinkle with 2 teaspoons sugar.
- Place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. Bake at 350°F for 45 minutes or until tops are puffed and knife inserted in center comes out clean. Remove puddings from water bath; place on wire rack to cool slightly.
- Meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
- Diagonally slice reserved banana. Serve puddings warm in ramekins, topped by warm sauce and garnished with banana. Or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. Turn puddings right side up onto plate. Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 776.28 Kcal (3250 kJ) | ||
| Calories from fat | 266.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.59g | 46% | |
|---|---|---|---|
| Cholesterol | 155.32mg | 52% | |
| Sodium | 737.14mg | 31% | |
| Potassium | 631.88mg | 13% | |
| Total Carbs | 113.32g | 38% | |
| Sugars | 46.03g | 184% | |
| Dietary Fiber | 6.13g | 25% | |
| Protein | 18.19g | 36% | |
| Vitamin C | 7mg | 12% | |
| Iron | 1.1mg | 6% | |
| Calcium | 237.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 228.9 Kcal (958 kJ) | ||
| Calories from fat | 78.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 46% | |
|---|---|---|---|
| Cholesterol | 45.8mg | 52% | |
| Sodium | 217.36mg | 31% | |
| Potassium | 186.32mg | 13% | |
| Total Carbs | 33.41g | 38% | |
| Sugars | 13.57g | 184% | |
| Dietary Fiber | 1.81g | 25% | |
| Protein | 5.36g | 36% | |
| Vitamin C | 2.1mg | 12% | |
| Iron | 0.3mg | 6% | |
| Calcium | 70mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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