One of my absolute favorite comfort desserts is bread pudding. Honestly, I don't think there is anything better than it's warm sweetness...and how fun that there are so many different varieties of this delicious dessert! I've previously posted two of our favorites, Raspberry Crème, and Pumpkin Chocolate Chip...but this new one may just "take the cake"! Who can resist bananas and caramel...right?
Banana Caramel Bread Pudding
2 1/2 Cups White Granulated Sugar
6 Large Eggs
2 1/2 Cup Vanilla Almond Milk
2 Teaspoons Real Vanilla Extract
1/4 Teaspoon Rum Extract
1/4 Cup of Cinnamon
1 Cup of White Granulated Sugar
1 Loaf of Chulah Bread or a loaf of soft French Bread
1 Cup of Brown Sugar
1/2 Cup Chopped Pecans
2 Large Bananas, peeled and sliced
1/2 Stick of Butter
1. Preheat oven to 350 degrees and butter a 9" x 13" baking dish.
2. Mix together the 2 1/2 cups sugar, eggs, almond milk, vanilla, and rum extract until everything is mixed well.
3. Break apart the Chulah bread in large chunks and place in a large mixing bowl.
4. Slice the bananas and add to the bread as well as the chopped nuts.
5. Pour the egg and milk mixture over the bread and gently toss until the bread soaks up most of the mixture. Be careful not to mash the bananas. Let sit for 5 to 10 minutes.
6. Mix together the remaining sugar and cinnamon.
7. Gently scoop the bread mixture into the buttered baking pan. Crumble over the top the brown sugar, the cinnamon sugar mixture and pats of butter.
8. Cover with tin foil and bake at 350 degrees for 35 to 45 minutes.
9. While the bread pudding in baking, make the Caramel Butter Sauce.
Caramel Butter Sauce
1 Cup of White Granulated Sugar
1 Cup of Light Corn Syrup
1/2 Cup of Butter
1 Beaten Egg
2 Teaspoons of Real Vanilla
1/4 Teaspoon of Rum Extract
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