Banana-Eggnog Bread Pudding With Rum Sauce

• PUDDING
• 1 loaf good-quality white bread or 1 loaf raisin bread, cut into cubes (1 pound)
• 2 medium ripe bananas, sliced
• 3 1/2 cups prepared eggnog (not in a can)
• 4 eggs
• 1/4 cup sugar
• 1/4 teaspoon nutmeg
• SAUCE
• 1 cup packed light brown sugar or 1 cup dark brown sugar
• 1/2 cup heavy cream
• 1/4 cup dark corn syrup
• 2 tablespoons butter
• 1/2 teaspoon rum extract
• powdered sugar, for serving
• vanilla ice cream, for serving

1. MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
2. Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
3. In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
4. Pour over the bread cubes; let stand 5 minutes.
5. Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
6. Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
7. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
8. Reduce heat to low; simmer for 5 minutes, stirring constantly.
9. Stir in the rum extract; serve sauce warm.
10. Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

white bread, bananas, eggnog, eggs, sugar, nutmeg, brown sugar, heavy cream, corn syrup, butter, rum, powdered sugar, vanilla ice cream

Taken from www.food.com/recipe/banana-eggnog-bread-pudding-with-rum-sauce-73006 (may not work)