Ingredients
3
eggs
1/2
cup granulated sugar
2 1/2
cups half-and-half
1
loaf (1 lb) cinnamon-swirl bread, cut into 1-inch cubes
2
medium bananas, chopped
3/4
cup chopped pecans
1/2
cup packed brown sugar
1/4
cup butter
1/2
cup whipping cream
2
tablespoons dark rum
Preparation
Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
In large bowl, slightly beat eggs with whisk; beat in granulated sugar and half-and-half. Stir in bread cubes, bananas and pecans. Pour mixture into casserole. Let stand 10 minutes.
Bake uncovered 1 hour 20 minutes or until center is set. Let stand 10 minutes.
Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring until melted. Stir in whipping cream and rum with whisk; cook 3 minutes or until thick and reduced to 3/4 cup. Serve warm bread pudding with warm sauce.
