Bananas Foster Bread Pudding

For the bread pudding:

• 1 loaf of crusty bread (like Italian)

• 2 large bananas

• 4 large eggs

• 2 cups whole milk

• 1 cup heavy cream

• ¼ cup granulated sugar

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 1 teaspoon rum extract

For the topping:

• 2 large bananas

• ½ cup salted butter

• ¾ cup packed dark brown sugar

• ½ cup heavy cream

• 1 teaspoon rum extract

1. Make the bread pudding: Lightly grease a 13x9 glass baking dish. Cut bread into large cubes and place into baking dish.

2. In a large mixing bowl, mash bananas. Add eggs, milk, cream, both extracts, salt, and sugar. Whisk well.

3. Pour egg mixture evenly over the cubed bread. Cover with plastic wrap and chill in the refrigerator for 1 hour.

4. Preheat oven to 350℉.

5. Remove the plastic wrap and bake the bread pudding for 40-50 minutes, or until the custard has set and the edges are browned.

6. Make the topping: While the bread pudding is in the oven, slice the bananas and set aside.

7. Add butter and brown sugar to a medium saucepan. Place on the stove over medium-low heat. Stir constantly until the butter and sugar have both melted.

8. Pour heavy cream and rum extract into the saucepan and stir until just combined. 

9. Add bananas and mix into the sauce, making sure they are well-coated. Mix constantly for about 1 minute then pour the banana topping into a bowl.

10. Remove bread pudding from the oven and allow to cool for 5 minutes then slice. Spoon the banana topping over each piece before serving. Enjoy!