Bananas Foster Bread Pudding

This was served at our breakfast at the Iron Gate Bed and Breakfast in Cedar City, UT. Yummers! It is included in the cookbook I bought.


1/2 c. butter
1 1/2 c. brown sugar
3 eggs
1 (1 lb) loaf stale bread, cubed (french or white)
2 c. heavy cream
1 1/2 c. milk
1 c. banana liqueur or 3-4 tsp banana extract flavoring (or 1/2 each)
2 tsp ground cinnamon
1/4 tsp vanilla extract
1 c. chopped pecans
6 bananas, sliced

Preheat oven to 325 degrees. In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9 x 13 baking dish. Bake 90 minutes, until set. Serve with Rum Sauce (recipe below), a dollop of whipped cream and sliced fresh strawberries on top.

Rum Sauce

4 T. butter

2 T. cornstarch

1 cup sugar

2 c. milk

6 T. light or dark rum, or 2 tsp rum flavoring

Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm over bread pudding.