Banana Bread Pudding

I said I would post this and never did!

Banana Bread Pudding
Takes approx. 1 1/2 hours to make.
Oven temperature: 325 degrees

1 loaf stale (day-old) French bread, cubed, with crust left on
4 cups milk (whole or 2%) - I used skim
3 eggs
1/2 cup sugar
1 tsp. vanilla extract
4 ripe bananas, mashed
1/2 cup raisins (I used Craisins)
1 Tbsp. cinnamon
1/4 tsp. freshly ground nutmeg
1/2 cup roasted pecans
2 Tbsp. rum (optional)

Soak the raisins in 2 Tbsp. rum for 20 minutes.

Put cubed bread in a large bowl with 2 cups milk, let stand for 40 minutes. Preheat oven to 325. Toast pecans in skillet, or put on a small plate in microwave for 1 minute.

In a blender or food processor, blend the eggs, 2 cups milk, sugar, bananas, cinnamon, nutmeg and vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the raisins and the pecans and let the mixture set for 20 minutes.

Pour evenly into 9 x 13 dish. Place uncovered in center of oven, bake 1 hour 10 minutes or until edges are golden and and toothpick inserted in center comes out nearly clean (same test as for cakes).

Remove from oven, cool to room temperature. Serve with rum sauce and whipped cream (optional).

Rum Sauce:
Makes about 1 cup

1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream (I used half and half)
1/2 cup packed dark brown sugar
Pinch of salt3 tablespoons dark rum

Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

This was fabulous and everyone raved about it!! Easy and impressive!!