Banana Foster Bread Pudding with Rum Sauce

Ingredients

• 4 cups Day-old bread, cubed
• 2 medium Ripe bananas
• 1 cup Whole milk
• 1/2 cup Heavy cream
• 1/4 cup Granulated sugar
• 2 tablespoons Brown sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Ground cinnamon
• 3 tablespoons Unsalted butter
• 1/4 cup Dark rum
• a pinch Salt(optional)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Butter a 2‑cup ramekin or small baking dish.

2. 2

   In a large bowl whisk together milk, cream, eggs, granulated sugar, vanilla, cinnamon, and a pinch of salt until smooth.

3. 3

   Add the cubed bread to the custard mixture, toss to coat, and let sit 10 minutes so the bread absorbs the liquid.

4. 4

   Meanwhile, slice the bananas lengthwise. In a skillet over medium heat melt 2 Tbsp butter, add brown sugar and the banana slices, and cook until caramelized, about 3‑4 minutes per side.

5. 5

   Carefully add the rum to the skillet and flambé until the flame subsides, about 30 seconds. Remove from heat and set the banana mixture aside.

6. 6

   Transfer the soaked bread mixture to the prepared dish, top with the caramelized bananas, and drizzle any remaining caramel sauce over the top.

7. 7

   Bake for 30‑35 minutes, until the pudding is set and the top is golden brown.

8. 8

   Allow to cool 5 minutes before serving. Optionally garnish with a scoop of vanilla ice cream.