Roasted Banana Bread Pudding With Bourbon-Praline Sauce

• BREAD MIXTURE
• 4 cups lightly packed cubed challah (3/4 inch) or 4 cups French bread
• 5 firm ripe bananas
• 1 1/2 cups milk
• 1/3 cup packed light brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• CUSTARD
• 3 eggs, room temperature
• 1 cup whipping cream
• 1/3 cup packed light brown sugar
• 1 tablespoon Bourbon or 1 tablespoon dark rum, if desired
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 teaspoons sugar
• SAUCE
• 1/2 cup coarsely chopped pecans
• 2 tablespoons unsalted butter
• 1/2 cup packed dark brown sugar
• 1/2 cup whipping cream
• 2 tablespoons milk
• 2 tablespoons cornstarch
• 1 tablespoon Bourbon or 1 tablespoon dark rum, if desired
• 1 teaspoon vanilla
• 1 dash salt

1. Heat broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. Place ramekins in large shallow pan; ramekins should not touch each other.
2. Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. Watch carefully to prevent burning.
3. Heat oven to 425u0b0F Lightly butter 8-inch square baking pan. Set 1 banana aside for garnish. Peel remaining 4 bananas; place in pan. Bake at 425u0b0F for 10 to 12 minutes or until soft and slightly browned.
4. Reduce oven temperature to 350u0b0F Place 2 baked bananas in medium bowl; mash with fork. Let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (Bananas are very soft but can be sliced.) Place 3 or 4 slices in bottom of each ramekin.
5. In large bowl, whisk together all remaining bread mixture ingredients except reserved banana. Whisk in mashed bananas. Stir in toasted bread. Let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
6. In separate large bowl, whisk eggs until mixed. Add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. Spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. Pour custard over bread mixture in each ramekin. Sprinkle with 2 teaspoons sugar.
7. Place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. Bake at 350u0b0F for 45 minutes or until tops are puffed and knife inserted in center comes out clean. Remove puddings from water bath; place on wire rack to cool slightly.
8. Meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
9. Diagonally slice reserved banana. Serve puddings warm in ramekins, topped by warm sauce and garnished with banana. Or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. Turn puddings right side up onto plate. Refrigerate leftovers.

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Taken from www.food.com/recipe/roasted-banana-bread-pudding-with-bourbon-praline-sauce-199044 (may not work)