Ingredients:

For the Bread Pudding:

• 3 cups brioche (or challah or french bread, cut into 1-inch cube)
• 2 large eggs (lightly beaten)
• 1 cups heavy cream
• 1/4 cup sugar
• 1 bananas (diced)
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 1/8 nutmeg (preferably freshly grated)

For the Rum Sauce:

• 2 oz dark rum
• 1 oz banana liqueur
• 2 tbsp butter (unsalted)
• 1/4 cup dark brown sugar
• 1 teaspoon cinnamon
• 2.5 large bananas (peeled and quartered)

Directions:

Bread Pudding:

1. In a large bowl, whisk together eggs, cream, sugar, vanilla, cinnamon and nutmeg.
2. Spread bread across the bottom of a baking dish and pour mixture on top. Fold bread into the mixture to ensure mixture evenly covers bread, carefully mix in bananas.
3. Let bread mixture rest in fridge for 30 minutes to let bread absorb mixture
4. Bake at 375 degrees for 40 minutes

Banana Foster Topping:

1. Melt the butter in a small sauce set over medium heat. Add bananas, brown sugar, cinnamon, rum and liqueur, and mix until combined. Continue to mix until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.

Top bread putting with banana foster and serve with ice cream