Banana Bread Pudding – In Soufflé Moulds À 1.3 Dl

Preheat the oven to 180 °C.

Grease the ramekins with the softened butter.

Brush the toast with the remaining butter and cut into small cubes. Rinse lime in hot water, pat dry and finely grate peel. Set grated zest aside for the glaze. Squeeze lime.

Peel banana, unpeeled, finely dice two slices per soufflé dish, mix with a little lime juice, set aside for garnish. Cut remaining bananas into small cubes, mix with remaining lime juice. Mix bread, dates and banana cubes and fill into the soufflé cups.

Blend cream, milk, eggs, nutmeg, grated bourbon vanilla sugar, maple syrup (or honey), raw sugar, rum lime zest and remaining glaze ingredients. Pour over bread-banana mixture. Bake in the center of the oven for 30 to 45 minutes. Cool.

Garnish with cream, whipped pudding and banana slices set aside. Serve in ramekins.

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