Banana Cinnamon Bread Pudding*

Makes 5 6-ounce ramekins

3 T unsalted butter
1 cup condensed milk
3 large eggs
1/4 tsp salt
2 tsp cinnamon
2 tsp vanilla extract
3 medium very ripe bananas, sliced
2 1/4 cups cinnamon bread (ideally challah style) diced
1/4 cup brown sugar
caramel sauce for serving
ice cream (optional)

1. Preheat oven to 325 degrees F. Bring a kettle of water to a boil.

2. In a bowl, whisk together the condensed milk, eggs, salt, cinnamon, and vanilla extract. Set aside.

3. Butter the botoms of each ramekin with butter. Divide the butter, placing a small pat in each ramekin. Sprinkle 1/2 tsp of sugar into each ramekin. Arrange the bananas over the sugar, follwed by the bread. Soak with some of the custard mixture. Repeat with another layer of banana, bread, and custard. Press the bread into the custard to ensure it gets a good soaking. Sprinkle with any remaining sugar.

4. Cover ramekins with a foil, place in a baking dish in the oven. Pour boiling water into baking dish, filling halfway. Bake for 30 minutes, uncover, then bake for another 30 minutes.

5. Serve the bread pudding warm with drizzle of caramel sauce and ice cream.

Originally from: http://www.foodbuzz.com/blogs/3316065-banana-cinnamon-bread-pudding