BREAD PUDDING INGREDIENTS:
1½ loaves French bread
10½ ounces white sugar
3 eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon banana extract
2 teaspoons cinnamon
½ teaspoon nutmeg
⅓ pound butter
10½ ounces heavy cream
21 ounces whole milk
RUM SAUCE INGREDIENTS:
½ pound brown sugar
4 ounces banana liquor
4 ounces dark rum
1 teaspoon butter
1 ounce water
METHOD:
1. Preheat the oven to 350 degrees.
2. Once your oven is preheated, lightly toast the French bread, about 4 minutes. Shred your toasted bread into small pieces and place in a large mixing bowl.
3. Melt your butter and spread it on the bottom of your baking pan.
4. In a separate large mixing bowl, combine all other ingredients except for 2½ ounces of your white sugar. Whisk ingredients together until well combined. Pour this mixture over your shredded bread and use a kitchen spoon to fold bread into mixture until bread is thoroughly coated.
5. Transfer the bread mixture into your buttered baking pan and cover with food film and foil. Bake for 30 minutes.
6. Remove film and foil and continue to bake, uncovered, for 15 minutes.
7. Over medium heat, melt 1 teaspoon butter to coat the bottom of a large skillet.
8. Add your banana liquor, rum, water and brown sugar. Whisk to combine and dissolve sugar. Let reduce until thickened slightly to a syrup-like consistency.
9. Pour rum sauce over your bread pudding. Serve as-is or topped with a scoop of vanilla ice cream.
