Bananas Foster Bread Pudding

• 6 cups stale bread


• 4 medium bananas, divided


• 4 eggs 3 egg yolks


• 1 1/2 cup milk


• 1 1/2 cup heavy cream


• 1 c brown sugar, divided


• 1/4 tsp kosher salt


• 1 tsp vanilla extract


• 1 1/2 tsp rum (or rum flavoring but why would you want to use that???)


• 1 tsp cinnamon, divided


• 2 TBS butter, divided

1. Preheat oven to 400 degrees. Line rimmed baking sheet with heavy duty foil.


2. In a small mixing bowl, combine 3 sliced bananas (about 2 cups) with 1 TBS melted butter. Combine 1/4 cup brown sugar and 1/4 tsp cinnamon and then add them to the bananas and butter.


3. Gently toss to combine and spread on the prepared baking sheet. Bake for 15 minutes or until the bananas are fragrant and tender and the sugar is starting to bubble and caramelize. Remove from oven and reduce heat to 350 degrees.


4. While the bananas are caramelizing, use and electric hand mixer to combine the milk, whipping cream, egg yolks, eggs, vanilla, salt, remaining brown sugar, rum, and remaining cinnamon.


5. Spray a 9 x 13 dish with nonstick cooking spray and spread 1/2 of the bread cubes over the bottom of the pan. Evenly spread the caramelized bananas and brown sugar mixture and then slice one more banana over the caramelized bananas. Spread the remaining bread cubes over the bananas.


6. Whisk the egg mixture one last time and pour evenly over the bread cubes. Allow to stand for 10-15 minutes (longer if possible), poling the break down into the mixture so it can soak in the milk and eggs.


7. Bake for 40-50 minutes until puffed and golden (but not brown) and a knife inserted into the center comes out clean.


8. Serve with Creme Anglaise or buttermilk syrup and ice cream.