Creole Banana Bread Puddings with Caramel Sauce

Ingredients

• 2 cups bananas sliced
• 0.3 cup bourbon 
• 0.3 cup brown sugar packed
• 1 tablespoon butter 
• 0.3 cup caramel topping fat-free
• 3 large eggs lightly beaten
• 0.3 cup granulated sugar 
• 0.1 teaspoon ground nutmeg 
• 6 ounces bread french italian
• 0.5 cup milk 1% low-fat
• 0.3 teaspoon vanilla extract 
• 2 tablespoons water 
• 0.3 cup whipping cream 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• ramekin

Directions

1. Combine first 3 ingredients in a small saucepan; cook over medium heat 4 minutes or until mixture is thick.
2. Add bourbon; cook until mixture is reduced to 1/4 cup (about 5 minutes).
3. Remove from heat.
4. Add sliced bananas, and toss gently. Spoon banana mixture into a bowl; set aside.
5. Combine milk and next 5 ingredients (through eggs) in a large bowl, stirring well with a whisk.
6. Add bread; stir to combine. Divide bread mixture evenly among 6 (8-ounce) ramekins coated with cooking spray. Divide banana mixture evenly over bread mixture.
7. Place ramekins on a small baking sheet. Cover and chill 30 minutes.
8. Preheat oven to 37
9. Uncover and bake at 375 for 25 minutes or until set.
10. Drizzle caramel topping evenly over bread puddings.