BANANA BREAD PUDDING
Steps:
- Spray a loaf pan with Non-stick and set aside. In a small sauté pan heat water and brown sugar over medium high heat. Meanwhile slice fresh bananas into ½ inch slices and add to brown sugar mixture once starting to caramelize. Sauté bananas for 2-3 minutes to brown and caramelize on both sides. Add ¼ bourbon and let reduce to a think syrupy mixture. In the meantime, tear bread into ½ inch pieces and layer half of them in the bottom of the loaf pan. Spread bourbon banana mixture over bread and then top with remaining bread pieces. There will be holes, not everything will be evenly covered. Set aside. In a medium bowl mix milk, 3 tablespoons banana liquor, egg beaters, vanilla, cinnamon, nutmeg, sugar substitute and banana extract (if using). Peel thawed bananas and mash with hand as adding to milk mixture. Whisk to combine and make sure bananas are mashed up. Pour over bread in loaf pan, tap on counter to release air bubbles and poke with a spatula to get milk mixture into every crevice of bread mixture. Refrigerate for 1 hour. Preheat oven to 350 and remove bread pudding from fridge. Place on cookie sheet. Bake for 1 hour or until set. Remove from oven and let sit out for 15-30 minutes (or longer) before serving, reheat in microwave if necessary. Serve with ice cream either melted into a sauce with bourbon and maple syrup or alone on the side. If on the side then heat maple syrup and bourbon in microwave to make a sauce. Spoon over bread pudding and ice cream.
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