Yield: 8 to 12 servings

4 firm ripe bananas, roasted for 12 minutes at 400F
4 large eggs
1 cup firmly packed light brown sugar

  1. tsp. ground cinnamon

  2. pinch of freshly grated nutmeg
    1 tsp. pure vanilla extract
    3 cups heavy cream
    1 cup milk
    5 to 6 cups cubed Challah or French bread, toasted
    1 tbsp. butter, softened

  3. Reduce oven to 350F. Mash 2 of the roasted bananas with a fork. Slice the remaining 2 into 1/4" slices. Spray 12 ramekins with non-stick vegetable spray and place 3-4 slices of roasted banana in the bottom of each ramekin.

  4. In a large mixing bowl, combine the eggs, brown sugar, cinnamon, nutmeg and vanilla and whisk to blend. Whisk in the heavy cream and milk and fold in the bread and mashed bananas. Spoon the mixture evenly into the ramekins, then place them on a baking sheet. Bake until the centers spring back when touched, 30-35 minutes. Remove from the oven and let cool for about 5 minutes. Serve warm with Bourbon Praline Sauce.


2 tbsp. butter
2 tbsp. packed brown sugar
½ cup heavy cream
2 tbsp. milk
2 tbsp. cornstarch
1 tbsp. bourbon
1 tsp. vanilla
dash salt

  1. Place the butter and pecans in a medium saute pan and cook over medium heat until nuts are toasted, stirring frequently. Add the brown sugar and cream and stir until smooth. In a bowl stir together the cornstarch and milk until smooth. Stir this mixture into the sauce and increase the heat to medium high and cook until boiling. Boil for about 2 minutes or until thickened, stirring constantly. Remove from heat and stir in bourbon.
  2. Slice 2 bananas on the bias. Invert the ramekins on individual plates, top with warm sauce and garnish with slices of banana.