Caramelized Bread Pudding

Banana Bread
1 1/2	cups Gold Medal® all-purpose flour
1 1/4	cups granulated sugar
2	teaspoons baking soda
1/2	teaspoon salt
1 1/2	cups mashed very ripe bananas (3 medium)
1	cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4	cup vegetable oil
1	teaspoon vanilla
3	eggs
Custard
1 1/2	cups fat-free (skim) milk
1	teaspoon vanilla
4	eggs
4	teaspoons turbinado sugar (raw sugar)

1.	Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In medium bowl, combine flour, granulated sugar, baking soda and salt; set aside. In large bowl, beat all remaining Banana Bread ingredients with electric mixer on medium speed until well mixed. Stir in flour mixture until blended; spread in pan.
2.	Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool at least 30 minutes.
3.	Increase oven temperature to 400°F. Spray eight (6-oz) individual baking dishes (ramekins) with cooking spray. In roasting pan, place ramekins. Cut loaf crosswise in half (save one half for another use). Cut remaining half into 8 slices, then into about 3/4-inch cubes. Divide evenly among ramekins, fitting snugly together.
4.	In medium bowl, beat all Custard ingredients, except turbinado sugar, with wire whisk until blended. Pour custard mixture over bread cubes in ramekins, pushing down lightly with spoon to soak bread cubes. (If all custard mixture doesn’t fit into ramekins, let stand up to 10 minutes, gradually adding remaining custard mixture as bread cubes soak it up.) Sprinkle each with 1 teaspoon turbinado sugar.
5.	Carefully place pan with ramekins in oven. Pour enough warm water in pan, being careful not to splash water into ramekins, until water covers half the height of the ramekins.
6.	Bake 25 minutes or until toothpick inserted in center comes out clean. Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool at least 10 minutes; serve warm or at room temperature. recipe source : Eat Better America

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