RECIPE FROM "SANDY'S
Banana Bread Pudding With Rum Sauce
(From Executive Chef Nick Sundberg)
1 pound French-style bread
4 cups Milk
1 cup Granulated sugar
2 Tablespoons Vanilla
1 teaspoon Cinnamon
1/8 teaspoon Nutmeg
8 Tablespoons Butter
1 1/2 cups Granulated sugar
1/4 cup Dark rum
Tear the bread into medium-sized pieces. Add them to a large bowl.
In a separate bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon and nutmeg. Peel and mash the bananas and add them to the milk mix. Add to the bread and toss well. Allow to sit for 20 minutes.
Pre-heat the oven to 350. Lightly oil a 9x13 casserole dish.
Add the mixture to the pan and bake for 1 hour (or until firm and lightly browned).
Make the sauce while the pudding bakes. Cream together the butter and sugar in a saucepan over low heat. When blended, remove the pan from the heat and whisk in the rum. Serves warm over the bread pudding.