Banana Eggnog Bread Pudding with Rum Sauce

Ingredients:

• 1 loaf day old challah bread cut into cubes
• 2 ripe bananas, sliced
• 3 1/2 cups eggnog
• 4 eggs
• 1/4 cup sugar
• 1 tsp nutmeg


• For Sauce
• 1 cup firmly packed brown sugar
• 1/2 cup whipping cream
• 1/4 cup dark corn syrup
• 2 tbl butter
• 5 tbsp rum
• 4 tbsp of raisins

Directions:

Heat oven to 350F. Butter 13 x 9-inch baking dish.

Place half of bread cubes in buttered baking dish. Top with banana slices and remaining bread cubes. In large bowl, combine eggnog, eggs, sugar, and nutmeg; blend well. Pour over bread cubes.

Bake at 350F for 40 to 50.

Sauce

Soak raisins in the rum.

Meanwhile, in small saucepan, combine all sauce ingredients except rum. Simmer over medium heat, stirring constantly, until mixture boils and thickens. Reduce heat to low; simmer 5 minutes, stirring constantly. Stir in rum and raisins. Drizzle sauce over pudding.

Comments

This is a comforting dessert with leftover egg nog and an extra loaf of bread. If you don't have challah on hand, any good quality stale white bread will do.

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