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Banana-Eggnog Bread Pudding with Rum Sauce

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“My sister-in-law LOVES bread pudding; she makes this all the time during fall and winter!”
READY IN:
1hr 45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

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

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