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Banana Bread Pudding

Source of Recipe

marthastewart.com


List of Ingredients

2 tbsp. unsalted butter, plus mor for remekins
1 1/4 cups heavy cream
3 large eggs
3/4 cup packed dark brown sugar
1/2 tsp. salt
2 tsp. pure vanilla extract
2 tbsp. dark rum (optional)
3 small bananas (about one pound) sliced into 1/4 inch thick
rounds
8 ounces (about 1/2 a loaf) bread, crust removed, torn into
32 small pieces



Recipe

1. Heat oven to 325°. Place a baking pan filled with 1/2 inch of water in center of oven. Butter 4 six–ounce ramekins; set aside. Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside.

2. 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. 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. Place 1 piece of butter in each; sprinkle with remaining sugar.

3. Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more. Let ramekins cool on a wire rack for about 30 minutes before serving.