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1
Heat broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. Place ramekins in large shallow pan; ramekins should not touch each other.
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2
Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. Watch carefully to prevent burning.
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3
Heat oven to 425u00b0F Lightly butter 8-inch square baking pan. Set 1 banana aside for garnish. Peel remaining 4 bananas; place in pan. Bake at 425u00b0F for 10 to 12 minutes or until soft and slightly browned.
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4
Reduce oven temperature to 350u00b0F Place 2 baked bananas in medium bowl; mash with fork. Let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (Bananas are very soft but can be sliced.) Place 3 or 4 slices in bottom of each ramekin.
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5
In large bowl, whisk together all remaining bread mixture ingredients except reserved banana. Whisk in mashed bananas. Stir in toasted bread. Let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
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6
In separate large bowl, whisk eggs until mixed. Add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. Spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. Pour custard over bread mixture in each ramekin. Sprinkle with 2 teaspoons sugar.
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7
Place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. Bake at 350u00b0F for 45 minutes or until tops are puffed and knife inserted in center comes out clean. Remove puddings from water bath; place on wire rack to cool slightly.
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8
Meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
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9
Diagonally slice reserved banana. Serve puddings warm in ramekins, topped by warm sauce and garnished with banana. Or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. Turn puddings right side up onto plate. Refrigerate leftovers.
