May 16, 2009

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Caramel-Banana Bread Pudding - BP Prep There is probably no more reliable source for a recipe than Bon Appetit. Check out this resoundingly successful recipe (trust us, it’s heaven).  Note: the recipe we’re providing is adapted, we made a couple of changes for a “slightly healthier” version… it that could even really exist. Ingredients: 1 1/2 cups purchased caramel sauce (Hershey’s will do) 1/4 teaspoon plus 1/8 teaspoon salt 10 5x3 1/2-inch slices of white sandwich bread 3 medium bananas, peeled, thinly sliced on diagonal into 1 1/2-inch ovals 4 large eggs 1 1/2 cups fat free half and half 1/3 cup skim milk 2 1/2 tablespoons splenda, divided 1 teaspoon vanilla extract 2 tablespoons unsalted butter, melted Directions: Preheat broiler. Spray baking pan with non-stick spray. Mix caramel sauce and 1/4 teaspoon salt in small bowl. Toast bread and then place flat on a rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning (around 1 to 2 minutes). Take out of the broiler and let cool. Cut each bread slice into 6 squares. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in baking pan, fitting snugly. Whisk eggs, half and half, milk, 1 1/2 tablespoons sugar, vanilla, and 1/8 teaspoon salt in medium bowl. Pour custard over the bread in the baking pan. Let stand until bread absorbs some of custard, about 30 minutes. Meanwhile, position rack in bottom third of oven and preheat to 400°F. Melt unsalted butter and brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon splenda over the top. Bake bread pudding until set and knife inserted into custard comes out clean, about 40-45 minutes. Remove from pan and let it cool.  Plate the bread pudding and drizzle warm caramel sauce over the top.  More sauce = more goodness.

Caramel-Banana Bread Pudding - BP Prep

There is probably no more reliable source for a recipe than Bon Appetit. Check out this resoundingly successful recipe (trust us, it’s heaven).  Note: the recipe we’re providing is adapted, we made a couple of changes for a “slightly healthier” version… it that could even really exist.

Ingredients:

Directions: Preheat broiler. Spray baking pan with non-stick spray. Mix caramel sauce and 1/4 teaspoon salt in small bowl. Toast bread and then place flat on a rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning (around 1 to 2 minutes). Take out of the broiler and let cool. Cut each bread slice into 6 squares. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in baking pan, fitting snugly. Whisk eggs, half and half, milk, 1 1/2 tablespoons sugar, vanilla, and 1/8 teaspoon salt in medium bowl. Pour custard over the bread in the baking pan. Let stand until bread absorbs some of custard, about 30 minutes. Meanwhile, position rack in bottom third of oven and preheat to 400°F. Melt unsalted butter and brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon splenda over the top.
Bake bread pudding until set and knife inserted into custard comes out clean, about 40-45 minutes. Remove from pan and let it cool.  Plate the bread pudding and drizzle warm caramel sauce over the top.  More sauce = more goodness.

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