Caramelized Banana Rum Bread Pudding & Chocolate Rum Sauce

I couldn't resist this, it looks so appealing and so good. I found this online at joycesfinecooking.com. Allow time for setting which is 30 minutes.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 baking dish

Ingredients

• BREAD PUDDING

• 1  challah or 1  egg bread, sliced into 1/2-inch slices and toasted
• 2  tablespoons  melted butter
• 6  eggs
• 2  cups  whole milk
• 2  cups  18%  cream
• 1⁄2 cup granulated sugar
• 1⁄2 teaspoon cinnamon
•  grated nutmeg
• 1  teaspoon vanilla or 1  vanilla bean, scraped
• 1  pinch salt
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄3 cup sugar
• 4  medium  ripe bananas, sliced
• 2  tablespoons rum

• CHOCOLATE RUM SAUCE

• 4  ounces bittersweet chocolate, finely chopped
• 3⁄4 cup milk
• 3  tablespoons dark rum

Directions

1. BREAD PUDDING:
2. Preheat oven to 325°F.
3. Brush 5 slices with butter and set aside.
4. Break remaining bread up into bite size pieces.
5. Brush a 10"x12-1/2" baking dish with butter.
6. Combine eggs, milk, cream, sugar and spices in medium bowl.
7. Whisk to combine and set aside.
8. In a large skillet, heat butter or margarine and add sugar.
9. Cook for 2-3 minutes, until golden caramel forms.
10. Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
11. Add rum remove from heat and cool.
12. Arrange broken bread in baking dish and spoon bananas on top.
13. Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
14. Press bread down evenly and let stand for 30 minutes.
15. Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
16. CHOCOLATE RUM SAUCE:
17. Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
18. Bottom of bowl should not be touching the water.
19. Stir until smooth and serve warm with pudding.
20. Enjoy!