Bread Pudding:
1 loaf (1 to 1 1/2 pounds challah, brioche or other rich, dense bread) I used challah
2 ripe bananas
2 large eggs
4 large egg yolks
2/3 cup granulated sugar
2 cups heavy whipping cream
2 cups whole milk
Butterscotch-Rum Sauce:
2 sticks (8 oz) unsalted butter, cut into pieces
1 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
3 tablespoons dark rum
1 tablespoon banana liqueur (or use additional rum)
1 tablespoon pure vanilla extra
Directions:
Preheat oven to 325. Butter or oil a 9 by 9 by 2-inch square cake pan.
Bread:
Cut the crusts away from all sides of the bread. Cut into one inch cubes, spread cubes on baking sheet and toast in the oven for 20 minutes. Transfer to a rack to cool. Measure 6 cups of bread cubes and place them in the cake pan.
Custard:
Peel bananas and break them into chunks. Place in food processor and puree until very smooth. In a medium bowl, whisk eggs, egg yolks, and sugar until blended. Add banana puree and vanilla and whisk until blended. Add cream and milk and whisk until blended.
Soak Bread Cubes:
Pour custard over the bread cubes in the baking pan. Cover with plastic wrap and press down gently so all bread cubes are soaked with custard. Set aside for 30 minutes, pressing down every couple of minutes so the top bread cubes are covered with custard.
Bake:
Remove plastic wrap and bake for 45 to 60 minutes until the top is browned and the custard is set. Remove from oven and transfer to a rack to cool.
Make the Sauce:
Melt the butter in a saucepan over low heat. Add brown sugar and cinnamon and raise heat to medium. Bring to a boil, whisking frequently. Cook for 2 minutes at a boil, whisking constantly until the mixture is thick and smooth. Remove from heat and – away from the flame! – add the rum, banana liqueur, and vanilla. Return to heat and boil for 1 more minute, whisking. Use sauce while warm.
Serve the bread pudding warm, cut into squares and topped with vanilla ice cream and butterscotch-rum sauce.
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