Serves 8
60 min
Salted Caramel Banana Bread Puddings
Recipe GLPRd825e67d12cd47
Individual bread puddings layered with ripe banana slices and rich salted caramel sauce, bound together with a silky custard made from eggs, half-and-half, and milk. This elegant British-style dessert is baked until golden and set, creating a comforting yet sophisticated treat perfect for eight servings.
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Ingredients
1/4 teaspoon salt
1 1/4 cups caramel sauce, store-bought or homemade
8 thin slices slightly stale or very lightly toasted firm white sandwich bread
2 ripe bananas, sliced into 1/4-inch rounds
6 large eggs
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 cups half-and-half
1/2 cup whole milk
2 tablespoons unsalted butter, melted
Directions
Preheat your oven to 350°F (175°C). Lightly brush eight 8-ounce ramekins or individual baking dishes with melted butter, then lightly dust the interior of each with a pinch of the 1/4 teaspoon salt divided among them.
In a large bowl, whisk together the 6 eggs, 2 tablespoons sugar, and 1/8 teaspoon salt until well combined. Stir in the vanilla extract, half-and-half, and whole milk, whisking until smooth and fully incorporated.
Cut each bread slice diagonally in half to create triangles. Divide the bread pieces evenly among the eight prepared ramekins, layering them loosely on the bottom and sides of each dish.
Distribute the banana slices evenly among the ramekins, nestling them among the bread pieces in each dish.
Drizzle approximately 2½ tablespoons of the caramel sauce into each ramekin, allowing it to seep between the bread and banana layers.
Slowly pour the custard mixture equally into each ramekin over the bread, banana, and caramel, filling each until the custard just reaches the top. Allow 1 to 2 minutes for the bread to absorb some of the liquid.
Place the filled ramekins in a large roasting pan. Pour hot water into the roasting pan to create a water bath, filling it so that the water reaches approximately halfway up the sides of the ramekins.
Bake in the preheated oven for 40 to 45 minutes, until the custard is set but still slightly jiggly in the very center of each pudding when gently shaken. The internal temperature should reach 160°F.
Carefully remove the ramekins from the water bath and place on a wire rack to cool for 10 minutes. Serve warm or at room temperature as desired.
