Banana-eggnog Bread Pudding With Rum Sauce

Total Time: 1 hr 45 mins Preparation Time: 1 hr 5 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 loaf good-quality bread or 1 loaf raisin bread, cut into cubes (1 pound)
• 2 medium ripe bananas, sliced
• 3 1/2 cups prepared eggnog (not in a can)
• 4 eggs
• 1/4 cup sugar
• 1/4 teaspoon nutmeg
• 1 cup packed light brown sugar or 1 cup dark brown sugar
• 1/2 cup heavy cream
• 1/4 cup dark corn syrup
• 2 tablespoons butter
• 1/2 teaspoon rum extract
• powdered sugar, for serving
• vanilla ice cream, for serving

Recipe

• 1 make the pudding: prheat oven to 375*f; grease a 13x9" baking pan (3 quarts).
• 2 place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• 3 in a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• 4 pour over the bread cubes; let stand 5 minutes.
• 5 bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• 6 meanwhile, make the sauce: in a small saucepan, combine all the sauce ingredients except the rum extract.
• 7 cook over medium heat, stirring constantly, until the mixture boils and thickens.
• 8 reduce heat to low; simmer for 5 minutes, stirring constantly.
• 9 stir in the rum extract; serve sauce warm.
• 10 dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.