Banana-Eggnog Bread Pudding with Rum Sauce

My sister-in-law LOVES bread pudding; she makes this all the time during fall and winter!

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 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

Directions

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.