Banana-Eggnog Bread Pudding With Rum Sauce - cooking recipe

Ingredients

PUDDING
1 loaf good-quality white bread or 1 loaf raisin bread, cut into cubes (1 pound)
2 medium ripe bananas, sliced
3 1/2 cups prepared eggnog (not in a can)
4 eggs
1/4 cup sugar
1/4 teaspoon nutmeg
SAUCE
1 cup packed light brown sugar or 1 cup dark brown sugar
1/2 cup heavy cream
1/4 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon rum extract
powdered sugar, for serving
vanilla ice cream, for serving

Preparation

MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9\" baking pan (3 quarts).
Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
Pour over the bread cubes; let stand 5 minutes.
Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Reduce heat to low; simmer for 5 minutes, stirring constantly.
Stir in the rum extract; serve sauce warm.
Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.