Bananas Foster Bread Pudding – Overnight French Toast.

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Generously butter a 10″ high sided cake pan or a 13 x 9 pan

Topping:

6 tbsps butter

1 cup brown sugar

1 tbsps light corn syrup

1 tsp vanilla

1/4 tsp cinnamon

1/2 cup roughly chopped pecans

3 medium bananas

In a saucepan, melt the butter, sugar and brown sugar until well combined.  Remove from heat and add the vanilla and cinnamon

Sprinkle the pecans in the pan and then pour the brown sugar mixture over this – swirl the pan to coat the bottom.

Slice the bananas and place them decoratively over the entire top of the brown sugar mixture

Bread Mixture:

1 loaf French bread cut into cubes

6 oz cream cheese

8 eggs

1 cup milk

2/3 cups sugar

1-1/2 tsps vanilla extract

1/2 tsp rum extract (or rum alcohol)

3/4 tsp cinnamon

pinch salt

Place half the bread cubes over the caramel/banana mixture.  Cut the cream cheese into cubes and dot the top of the bread.

Place the remaining bread in the pan, as much as can fit

In a large bowl, combine milk, eggs, sugar, extracts, cinnamon and salt and whisk until smooth.

Pour over the bread mixture.  Top with plastic wrap and gently press down on plastic so all the bread gets moistened

Refrigerate overnight

Heat oven to 375 and bake the pudding for 35-40 minutes or until it bubbles around the edge and bread browns lightly.

Remove from oven and let sit for 5 minutes.

You can serve it now as is or, if you are brave!, invert it onto a serving platter

Serve warm.  Also great reheated in a microwave next day!

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