Banana Rum Bread Pudding

Break bread.
To share food humbly.
Daily bread.
Sustenance from God.
Bread.
60's/70's rock band.
Bread.
Hippie term for money.
Bred.
Sex.
Oops!
Okay...
Old bread.
Crumbs, croutons, french toast and bread pudding.
There is more but these are my favorites.


BANANA RUM BREAD PUDDING

4 stale croissants or good bread
3 c half and half
3 eggs
1 c sugar
1 T vanilla
1 t freshly grated nutmeg
1 t cinnamon
2 T dark rum
3 large ripe bananas, lightly mashed

Preheat oven to 350.
Slice the croissants into 1/2" pieces and then again into 1-2" chuncks.
Place into a buttered it in a baking dish (I used a souffle type).
In a separate bowl, beat together the half and half, eggs, sugar, vanilla, spices and rum.
Mash the bananas lightly and combine all ingredients together.
Pour over croissant pieces, stirring gently a few times.
Let mixture soak 30-45 minutes.
Bake at 325 degrees for 75 minutes or until edges are golden and toothpick inserted into the center comes out nearly clean.
Let the pudding set until just warm 20-30 minutes.


Banana Rum Sauce

3 T butter
3 T dark rum
3 T dark brown sugar
2 T butter
1 banana diced
1 c toasted pecan pieces (I forgot this time)

In a small sauce pan melt the 3T butter, rum and dark brown sugar.
Raise heat to medium high and bring to a boil.
Remove from heat.
In a frying pan, melt 2T butter, then bring heat to high.
Quickly caramelize the banana pieces in this pan.
Add rum sauce to bananas and remove from heat.
Stir gently.

Serve bread pudding with rum sauce, whipped cream, chocolate shavings if desired.
And my personal favorite...ice cold milk in a glass.
Serves 8