Ingredients
⅓cupraisins
3tbspDark Rum
1tbspunsalted butter
2mediumbananas
4tbspdark brown sugar
1½cups1% low-fat milk
2largeeggs
3tbspgranulated sugar
⅛tspground cinnamon
4cupsfrench bread
Preparation
In a small bowl, combine raisins and rum and let stand 10 minutes. Drain, reserving rum and raisins separately.
In a medium nonstick skillet, melt butter over medium-high heat. When frothy, add banana slices and cook for about 3 minutes, stirring frequently, until lightly browned.
Remove skillet from heat and add brown sugar and reserved rum. Return skillet to heat and cook for about 30 seconds until rum evaporates. Set aside.
Preheat oven to 350 degrees F.
In a large bowl, whisk milk, eggs, granulated sugar, and cinnamon until blended. Stir in bread cubes. Let mixture stand 15 minutes, gently stirring a few times.
Spray 4 8-ounce ramekins with cooking spray. Stir raisins into the bread mixture.
Spoon ½ of bread mixture among ramekins. Spoon ½ of bananas over top. Repeat with the remaining bread mixture and bananas.
Bake for 30 to 35 minutes until puffed and golden. Let cool; serve warm or at room temperature.
