Banana Bread Pudding - Bread

Method

• To prepare bread pudding:
• Place bread cubes in a single layer in a casserole dish.
• Set aside.
• 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 prepared bread cubes.
• Cover with plastic wrap, and refrigerate for one hour.
• Generously butter a 9x5x3-inch loaf pan.
• Set aside.
• Heat oven to 350F 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.
• Let cool 15 minutes.
• Invert onto serving platter.
• To prepare rum caramel sauce:.
• Melt butter with rum in a medium saucepan 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, heat at medium setting in microwave.
• To assemble:.
• Diagonally cut firm banana into 13 pieces.
• Spoon rum caramel sauce over bread pudding, allowing the sauce to drip down sides.
• Place 5 slices of banana in a zig-zag pattern down center of bread pudding.
• Place two banana pieces on plate in each corner of the bread pudding.