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Ingredients
- 18 tablespoons brown sugar -- divided
- 3 bananas
- 2 loaves Challah Bread -- sliced into 1-inch cubes
- 4 cups banana milk*
- 6 large eggs
- 1/2 cup butter -- melted
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup dark rum
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Banana Caramel Sauce
- 8 ounces Nestle Dulce Leche milk caramel
- 1 cup banana milk*
Ingredients
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Instructions
- Mix in large bowl, banana milk, eggs, butter, 1/4c brown sugar, white sugar, dark rum, nutmeg, cinnamon, and salt. Add bread cubes and combine until all liquid is absorbed. Set aside.
- Preheat convection oven to 350F. Prepare mega muffin tins (3 6-muffin tins), by first spraying with oil. Then add 1T of brown sugar to each tin. Place in oven and cook until sugar begins to melt.
- Slice bananas lengthwise first, then about 1/4 inch slices crosswise. Remove tins from oven and equally divide pieces of bananas to each muffin cavity. Fill each cup equally with bread mixture.
- Place tins in preheated oven, and reduce heat to 325F. Bake for about 15-20 minutes, or until tested done.
- Cool to room temperature Garnish with a scoop of vanilla ice cream and banana caramel sauce
- Banana Caramel Sauce - warm dulce leche in microwave. Stir in banana milk and put into squeeze bottle.
Recipe Notes
* You can purchase banana milk or make your own using 3 1/2 cups whole milk and two bananas well blended in blender.
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