Croissant Banana Bread Pudding With Southern Comfort Sauce

Directions

1. Preheat oven to 400; spray six 6-ounce. ramekins with nonstick spray.
2. In a large mixing bowl, whisk together lowfat milk, cream, egg yolks (reserve whites), sugar, vanilla, and orange zest.
3. Tear the croissants into large pcs, add in them to the egg mix, and toss gently to coat. Soak croissants 15 min, stirring once or possibly twice to make sure the bread is saturated. While the croissants are soaking, stir together the banana slices, brown sugar, and lemon juice. Set aside to use when assembling the puddings. In a clean bowl, whip reserved egg whites and salt with an electric mixer till soft peaks form; do not overbeat!
4. Gently fold whites into soaked bread. To assemble, spoon a little banana mix into ramekins. Top with 1/3 c. bread mix, and then divide remaining banana mix among ramekins. Top with bread mix - they will be full. Transfer ramekins to a baking sheet; combine sugar and cinnamon and sprinkle on top of puddings. Bake till puffed and a toothpick inserted in the center comes out clean, about 30 min. While puddings bake, prepare sauce.
5. Southern Comfort Sauce:In a small saucepan over medium heat, simmer lowfat milk, sugar, and salt. In a small bowl, combine the Southern Comfort, cornstarch, and egg yolk. Temper warm lowfat milk into egg mix, then add in egg mix back to the pan. Reduce heat to medium-low; cook 1 minute, stirring constantly. Remove from heat and add in vanilla; let stand 5 minutes.
6. before serving.
7. Dust puddings with powdered sugar; pour sauce into and over the top.
8. Serve immediately.
9. Serve with: Southern Comfort Sauce.