* For a non-alcoholic version Rum Extract works great!*
1 loaf French bread, torn into bite sized pieces
4 large eggs
2 cups milk
2/3 cup dark brown sugar
3 large ripe bananas, sliced
2 tsp.vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg
2 TBSP dark rum [or 1tsp rum extract]
2 tbs.'s banana liqueur (optional)
1/2 cup chopped pecans
1] Tear bread into pieces in large bowl.
2] In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.
3] Pour mixture over bread pieces, mix well, and let stand for 10 minutes.
4] Place mixture into a 13x9 inch, buttered baking dish [ I like the mash mine down at this point to make it more dense like some of the Bread Pudding I had in New Orleans, but it is COMPLETELY up to you if you want to do that too] and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.
5] Bake in a preheated 350 degree oven for 30 minutes.
6] Remove foil and bake for 10 to 15 more minutes, or until golden brown and a knife comes out clean.
Caramel Rum Sauce
1 cup whipping cream [ I used half n half and it worked fine]
1 1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1/4 cup light or dark rum [ or 2 tsp rum extract]
1 tsp. vanilla extract
Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook at a low rolling boil for 5 minutes, stirring often.
Remove from heat and stir in rum, butter, and vanilla.
Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!
