Ingredients
- 2 tablespoons unsalted butter (plus more for ramekins)
- 1 1/4 cups heavy cream
- 3 large eggs
- 3/4 cup packed dark brown sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon rum (dark rum)
- 3 small bananas (overly ripe are best), sliced into 1/4-inch-thick rounds
- 8 ounces bread (peasant bread, approx 1/2 loaf, crust removed, torn into 32 small pieces)
How to Make
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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.
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Step 2: Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside.
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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.
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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.
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Step 5: Place 1 piece of butter in each; sprinkle with remaining sugar.
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Step 6: Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more.
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Step 7: Let ramekins cool on a wire rack for about 30 minutes before serving.
We hope you enjoy this recipe!
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