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Ingredients

6 cups White bread, dried and cubed
1/2 cupButter melted
6 Eggs
2 cups Heavy cream
2 cupsMilk
1 cupSugar
1 1/2 tsp.Ground cinnamon
2 pinchesGround nutmeg
1/4 tsp.Salt
3 cupsBananas, sliced
as neededSweetened whipped cream
as neededRum Crème Anglaise (recipe follows)
to garnishToasted sliced almonds
to garnishFresh mint sprigs

Method
Preheat oven to 375 degrees F. Place cubed bread and sliced bananas in a greased casserole dish. Top with melted butter. Combine eggs, cream, milk, sugar, cinnamon, nutmeg and salt, mix well. Pour over bread/banana mixture. Gently stir mixture.

Place filled casserole dish in a larger baking dish or pan and place in oven. Pour water in outer pan to create a "Bain Marie." Bake for 45 - 1 hour at 375 degrees F until set.

Prepare Rum Crème Anglaise while Banana Bread Pudding is baking. When done allow Banana Bread Pudding to cool slightly at room temperature. Slice and place on serving plates with Rum Crème Anglaise.

Garnish with sweetened whipped cream, toasted almonds and fresh mint sprigs.

Makes 10 - 12 Servings

Rum Crème Anglaise
Ingredients

1 1/2 cupMilk
4 Egg yolks
1 1/2 tsp.Sugar, granulated
1/2 tsp.Vanilla
2 oz.Dark rum
1/2 cupCold Milk

Method
Bring the 1 1/2 cups of milk to a boil. Remove and set aside. Place egg yolks, sugar, vanilla and rum in a mixing bowl and whisk until mixture forms "ribbons."

Combine hot milk and egg mixture in a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency.)

Remove from heat and incorporate the cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service.

Sauce may thicken when refrigerated, if too thick add additional cold milk to achieve desired consistency.

Makes 2 cups

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