Banana Bread Pudding with Rum Caramel Sauce
Ingredients for Pudding:
8 ounces French bread, cut into 1-inch cubes
4 eggs
2 tablespoons rum (optional)
2 1/2 cups milk
1/2 cup brown sugar
1 teaspoon cinnamon
dash of nutmeg
3 bananas, 2 very ripe, 1 firm
Ingredients for Rum caramel sauce:
1/2 cup butter
2 tablespoons dark rum (optional)
3/4 cup brown sugar
1/2 cup heavy cream
Method for bread pudding:
1. Place bread cubes in a single layer in a casserole dish. Set aside.
2. In a large bowl, beat eggs with rum. Stir in milk and brown sugar, mixing well. Add cinnamon and nutmeg, stirring until spices are thoroughly mixed into liquid. Pour mixture over bread cubes. Cover and refrigerate for one hour.
3.Generously butter a 9X5X3 inch loaf pan.
4. Heat oven to 350 F. Remove bread/egg mixture from refrigerator. In a medium bowl, mash two very ripe bananas. Stir into bread mixture. Spoon mixture into prepared loaf pan. Bake for 45 minutes or until done.
5. Let cool 15 minutes. Invert onto serving platter.
To prepare rum caramel sauce:
Melt butter with rum in a medium sauce pan over medium heat. Stir in sugar. Increase heat to medium high and bring to a boil. Boil, stirring constantly with a wooden spoon, for five minutes. Remove from heat and let cool for five minutes. Stir in heavy cream. If mixture thickens before using, you may heat at medium setting in a microwave.
To assemble:
Diagonally cut firm banana slices and distribute over pudding. Spoon rum caramel sauce over bread pudding all, allowing the sauce to drip down sides and serve
Serves 10
