BANANAS FOSTER BREAD PUDDING

Bananas Foster Bread Pudding 

Ingredients

• 10 cups dry bread cubed (approximately 1 pound loaf of French

• 2 cup whole milk*

• 14 ounces sweetened condensed milk

• 3 large eggs

• 1 tablespoon vanilla extract

• 1 teaspoon butter extract

• 1/8 teaspoon salt

• 1/2 teaspoon cinnamon

• 5 medium bananas cut into 1-inch slices**

• 1 cup brown sugar

• 1/2 cup butter - no substitutions

• 4 tablespoon rum

• 1 cup walnuts or pecans chopped (optional ingredient)

Instructions

1 Cube bread, place on a sheet tray and bake on 200 degrees F for 10 minutes.

2 Wrap heavy aluminum foil around the bottom of a 9-inch springform pan. Spray inside of the pan with non-stick vegetable spray. Heat oven to 375 degrees and melt butter in oven in the springform pan. Remove from oven and sprinkle brown sugar evenly over butter.

3  Slice bananas and soak in rum 3 to 4 minutes. Place banana slices in a pan over butter and brown sugar starting in the center of the pan. Cut bananas to fit any gaps. Pour the rum that you soaked bananas in over the bananas in the springform pan.

4 Place the springform pan on a larger sheet pan that has an edge in case of spills.

5 In a large bowl, combine milk, sweetened condensed milk, eggs, vanilla extract, butter extract, salt and cinnamon. Whisk until frothy. Add bread to milk mixure and allow to sit for 10 minutes.

6 Stir in nuts.

7 Carefully, spoon breading mixture over banana slices. Press firmly down.

8 Bake in a 375-degree oven for 60 minutes. Center will be set and bread golden brown.

9 Allow cake to cool 20 to 30 minutes in pan before inverting on a serving platter.

10 ✔1% or 2% milk may be substituted but it will not be as creamy and rich 

11 ✔You can cut the bananas lengthwise if desired. It will take fewer bananas if you cut them this way