CARAMEL BREAD PUDDING
MAKES 8 SERVINGS.
FOR CARAMEL---
1 cup sugar or Splenda
2 tbs butter, cut into pieces
1/2 cup heavy cream, warmed
1 tbs bourbon or fruit juice
1 tsp lemon juice
3/4 tsp salt
FOR BREAD PUDDING---
Butter
1 pound loaf bread, crusts removed, cut into cubes
5 eggs
3/4 cup sugar or Splenda
1/2 tsp salt
4 cups low fat milk
1 cup heavy cream
1 tbs vanilla
3 bananas, halved lengthwise, sliced
MAKE CARAMEL---Combine sugar and 1/4 cup water in a pan, stirring until sugar dissolves. Cook until amber. Remove from heat, whisk in butter, cream, bourbon, lemon juice and salt. Pour into a bowl, set aside. MAKE BREAD PUDDING---Heat oven to 350 degrees. Butter a 9x13" baking dish. Spread bread cubes on a baking sheet, bake until golden 20 min. Let cool. Whisk eggs, sugar and salt in a bowl, then whisk in milk, cream and vanilla until smooth. Fold in bread and banana. Transfer half of the mixture to baking dish, spread in an even layer. Drizzle with 1/2 cup caramel, then top with remaining bread mixture. Refrigerate 1 hour. Refrigerate remaining caramel until ready to serve. Heat oven to 350 degrees. Bake bread pudding until golden brown and set 1 hour 15 min. Warm remaining caramel, drizzle on top, then SERVE...
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