Creole Banana Bread Puddings with Caramel Sauce

1/4 cup packed brown sugar
1 tbsp. butter
2 tbsp. water
1/4 cup bourbon
2 cups sliced bananas
1/2 cup milk
1/4 cup sugar
1/4 cup whipping cream
1/4 tsp. vanilla extract
1/8 tsp. nutmeg
3 large eggs, lightly beaten
6oz. day-old Italian or French bread, torn into pieces
1/4 cup caramel topping

Combine first 3 ingredients in a small saucepan; cook over medium heat 4 minutes
or until mixture is thick. Add bourbon; cook until mixture is reduced
to 1/4 cup (about 5 minutes). Remove from heat. Add sliced bananas,
and toss gently. Spoon banana mixture into a bowl; set aside.

Combine milk and next 5 ingredients in a large bowl, stirring well with a
whisk. Add bread; stir to combine. Divide bread mixture evenly among 6
ramekins coated with cooking spray. Divide banana mixture evenly over bread
mixture. Place ramekins on a small baking sheet. Cover and chill 30 minutes.

Uncover and bake at 375° for 25 minutes or until set. Drizzle caramel topping
evenly over bread puddings.

6 servings