Banana Bread Pudding
Recipe: #23812
May 22, 2016
"Original recipe from Martha Steward, but altered a little bit. This would be so delicious with a little caramel sauce and nuts sprinkled over the top! Or maybe a nice scoop of rum-raisin ice cream..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (241.4 g)
- Calories 754.9
- Total Fat - 39.5 g
- Saturated Fat - 14 g
- Cholesterol - 222.9 mg
- Sodium - 939.4 mg
- Total Carbohydrate - 86.9 g
- Dietary Fiber - 3.2 g
- Sugars - 40.9 g
- Protein - 13 g
- Calcium - 207 mg
- Iron - 3.2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat oven to 325 degrees. Place a baking pan filled with 1/2 inch of water in center of oven. Butter 4 SIX OUNCE ramekins; set aside.
Step 2
Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside.
Step 3
Cut butter into 8 pieces. Place 1 piece of butter and 1/2 teaspoon sugar in each ramekin. Place an eighth of the banana slices in an even layer over butter and sugar. Cover banana with 4 pieces of bread; sprinkle each with 1/2 teaspoon sugar. Pour about half the cream mixture among ramekins to soak bread.
Step 4
Divide remaining banana slices among ramekins, sprinkle each with 1/2 teaspoon sugar, and top with remaining bread. Pour remaining cream mixture over. Press to soak bread.
Step 5
Place 1 piece of butter in each; sprinkle with remaining sugar.
Step 6
Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more.
Step 7
Let ramekins cool on a wire rack for about 30 minutes before serving.
Tips
No special items needed.
1 Reviews
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