Banana Bread Pudding

By tlshinnick

Ingredients

• 3 ounces stale French bread, thinly sliced
• 3 eggs
• 1 cup heavy cream
• 1 cup milk
• 1/2 vanilla bean
• 1/2 cup sugar
• cinnamon sugar (1/3 cup sugar/1T cinnamon)
• 2 tablespoons butter
• 3 bananas, slice 1, puree others
• 1/4 cup raisins (optional)
• 1 cup butter
• 3 eggs
• 2 cups sugar
• 4 ounces rum
• 1 tablespoon dark Karo syrup
• 4 ounces water

Preparation

Step 1

Butter and lightly sugar the bottom and sides of a 10 inch cake pan. Evenly distribute the bread, half of the cinnamon sugar, the raisins, the sliced banana and the butter (cut into small cubes) around the pan and then set aside.

Heat the cream and milk over a moderate flame. Scrape out the insides of the vanilla bean adding both shell and meat to the milk mixture.

In a separate bowl lightly beat the eggs and sugar together. Add the banana puree and the mil mixture (remove the vanilla bean).

Pour the custard over the bread making sure that all the bread is well saturated. Sprinkle the rest of the cinnamon sugar over the top.

To insure proper baking, place the cake pan in a larger pan filled with water, making sure the pudding is immersed halfway in water. Bake at 325 degrees for about an hour or until firm to touch and lightly browned on top.

Sauce:
Melt butter and mix it with the eggs.
Boil the water, sugar, and Karo syrup until golden brown.
Remove from flame and add the rum
Pour the rum mixture into the butter and egg mixture and mix well.

Serve warm over the banana bread pudding.