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Caramel-Banana Bread Puddings

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Caramel-Banana Bread Puddings

Caramel-Banana Bread Puddings

amanda

Equipment

  • - Mixer: KitchenAid 5-Quart Artisan Stand Mixer

  • - Ovenproof Ramekins or Baking Dishes: Wilton Gold Metal Loaf Pans Set (4-Cup Capacity)

  • - Scales: OXO Good Grips Digital Kitchen Scale, Stainless Steel (120g)

  • - Thermometer: Kenwood Chef Digital Food Thermometer Probe Set with Display

  • - Whisk: Napkin Ring Whisk, Stainless Steel (27.6 inches long)

  • - Mixing Bowls: OXO Good Grips Heavy Duty Glass Mixing Bowl Set (3-Piece, Clear)

  • - Piping Bag with Tips: Ateco 90625 Professional Silicone Disposable Star Tip Piping Bag Set (Yellow)

  • - Measuring Cups and Spoons: Kitchen Gadgets Co. Stainless Steel Measuring Cup with Pour Spout, 1 cup, 1/2 cup

  • - Stand Mixer Bowl Lids: Anolie Kitchenware Mixing Bowls Set (Red)

  • - Heat-Resistant Silicone Spatula: Hartman's 7 Piece Stainless Steel Mixing Tool Set (Including a Silicone Scraper)

Ingredients

  • 1 1/2 cups purchased caramel sauce

  • 1/4 teaspoon plus 1/8 teaspoon fine sea salt

  • 8 5x3 1/2-inch slices white sandwich bread (such as buttermilk or potato bread), very lightly toasted

  • 3 medium bananas, peeled, thinly sliced on diagonal into 1 1/2-inch ovals

  • 4 large eggs

  • 1 1/2 cups half and half

  • 1/3 cup whole milk

  • 2 1/2 tablespoons sugar, divided

  • 1 teaspoon vanilla extract

  • 2 tablespoons unsalted butter, melted

Instructions

1

Instruction 1

Preheat broiler. Butter eight 3/4-cup ramekins. Mix caramel sauce and 1/4 teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning, 1 to 2 minutes. Cool.
2

Instruction 2

Cut each bread slice into 6 squares, for 48 pieces total. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, 1 1/2 tablespoons sugar, vanilla, and 1/8 teaspoon sea salt in medium bowl. Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minutes. Reserve any remaining custard.
3

Instruction 3

Meanwhile, position rack in bottom third of oven and preheat to 400°F. Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon sugar. Set ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes. Remove from pan; cool. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
4

Instruction 4

Serve bread puddings warm or at room temperature.
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