Croissant-banana Bread Pudding with

Southern Comfort Sauce

 

1
cup whole or 2% milk
1
cup heavy cream
3
egg yolks (reserve whites)
1/4
cup sugar
1
teaspoon vanilla extract
1
teaspoon orange zest, minced
4- 5
large croissants, torn into large pieces (about 5 cups)
2
ripe bananas, sliced (about 2 cups)
1/4
cup brown sugar
Lemon juice to taste
3
egg whites
Pinch of salt
2
tablespoons sugar
2
teaspoons cinnamon

Powdered sugar for dusting

 

 

Preheat oven to 400 degrees; spray six 6-ounce ramekins with nonstick spray.  In a large mixing bowl, whisk together milk, cream, egg yolks, sugar, vanilla and orange zest.

 

Tear the croissants into large pieces, add them to the egg mixture, and toss gently to coat.  Soak croissants 15 minutes, stirring once or twice to make sure the bread is saturated.

 

While the croissants are soaking, stir together the banana slices, brown sugar, and lemon juice.  Set aside to use when assembling the puddings.

 

In a clean bowl, whip reserved egg whites and salt with an electric mixer until soft peaks form—don’t over beat.  Gently fold egg whites into soaked bread.

 

To assemble, spoon a little banana mixture into ramekins.  Top with 1/3 cup bread mixture, and then divide remaining banana mixture among ramekins.  Top with bread mixture—they’ll be full.

 

Transfer ramekins to a baking sheet; combine sugar and cinnamon and sprinkle on top of puddings.  Bake until puffed and a toothpick inserted in the center comes out clean, about 30 minutes.  While puddings bake, prepare sauce.

 

Place baked puddings in ramekins on plates.  Dust puddings with powdered sugar; pour sauce into and over the top.  Serve immediately.  Serves 6.

 

Southern Comfort Sauce

 

2
cups whole milk
1/4
cup sugar
1/8
teaspoon kosher salt
1/4
cup Southern Comfort
2
tablespoons cornstarch
1
egg yolk
1
teaspoon vanilla extract

 

 

In a small saucepan over medium heat, simmer milk, sugar, and salt.  In a small bowl, combine the Southern Comfort, cornstarch and egg yolk.  Temper hot milk into egg mixture, and then add egg mixture back to the pan.  Reduce heat to medium-low; cook 1 minute, stirring constantly.  Remove from heat and add vanilla; let stand 5 minutes before serving.