8ounceschallahcut into 1 inch cubes (about 5 cups)
2cupshalf and half
1/2cupheavy whipping cream
1/2cuppacked brown sugar
To make the banana bread pudding:
In shallow pan, lightly toast nuts. Set aside.
In saute pan, cook butter, 2 tablespoons rum, and 2 tablespoons sugar over medium heat until bubbly. Turn heat to low, add bananas and nuts, toss to coat evenly. Cook for 2 minutes, then remove from heat.
Preheat oven to 350 degrees F. Grease six 8 ounce ramekins or an 8x8 baking dish and place on rimmed baking sheet.
Place half of the bread in the greased dish(es). Evenly top with the banana nut mixture. Cover evenly with remaining bread.
In a separate bowl, combine half and half, eggs, vanilla, 1/4 cup spiced rum and remaining 3 tablespoons of sugar. Whisk to combine. Pour evenly over bread mixture until all liquid is used. Gently press bread into liquid to full absorb. Allow mixture to rest a minimum of 15 minutes.
Preheat oven to 350 degrees F. Bake 45 minutes until puffed and golden and a knife inserted in the middle comes out clean.
To make the rum sauce:
In sauce pan over medium high heat, melt butter. Add heavy cream, sugar and salt. Stir to combine and bring to boil. Remove from heat and stir in rum.
Serve banana bread pudding warm and top with rum sauce.
I cooked the rum sauce in the same pan I cooked the bananas in. Less dishes and extra banana flavor!