Text 4328, 76 rader
Skriven 2010-11-30 04:09:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 024
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel-Banana Bread Puddings
 Categories: Desserts, Breads, Puddings, Fruit
      Yield: 8 servings
 
  1 1/2 c  Purchased caramel sauce
    1/4 ts + 1/8 ts fine sea salt
      8 sl (5" x 3" x 1/2") white
           Sandwich bread; very lightly
           Toasted
      3 md Bananas; peeled, thin sliced
           Diagonal in 1 1/2" ovals
      4 lg Eggs
  1 1/2 c  Half and half
    1/3 c  Whole milk
  2 1/2 tb Sugar; divided
      1 ts Vanilla extract
      2 tb Unsalted butter; melted
 
  Store-bought caramel sauce spiked with a little sea salt
  makes these fast and easy puddings something special.
  
  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 breadslice. Broil until caramel is bubbling and
  slightly darker, watching to avoid burning, 1 to 2 minutes.
  Cool.
  
  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.
  
  Meanwhile, position rack in bottom third of oven and preheat
  to 400øF. 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 half way 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.
  
  Serve bread puddings warm or at room temperature.
  
  Alice Medrich
  
  Makes 8
  
  Bon Appétit | January 2008
  
  Meal Master Format by Dave Drum - 04 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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