Banana Bread Pudding

This recipe originally called for 1/3 cup raisins and 1/2 cup of toasted pecans. My kids prefer chocolate chips with the bananas so that's how I make it now.

2 T. plus 1/4 cup dark rum (I use apple juice if I don't have)

2 T. butter

3 bananas, peeled, halved crosswise and then lengthwise into planks. Be generous - I usually brown four just in case

5 T. sugar

2 cups whipping cream

4 large eggs

1 tsp. vanilla

semi-sweet chocolate chips

8 oz. firm white bread sliced into strips. Trim heavy crusts.

Melt 2 T. butter in skillet over medium heat. Add bananas and 2T. sugar and cook bananas until tender - about 2 minutes per side. They will turn golden brown. Remove from heat. Combine whipping cream, eggs, vanilla, rum and 3 T. sugar - whisk

Preheat oven to 350. Butter 9 x 5 x 3 pan. Arrange 1/3 of bread strips crosswise in bottom of pan. Arrange 6 banana pieces atop bread. Sprinkle with choc. chips (or raisins and pecans). Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining choc. chips. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes. Bake until gold and puffy - about 45 minutes. Drizzle with Rum Sauce.

Rum Sauce

1/4 cup unsalted butter

1/2 cup whipping cream

1/2 cup dark brown sugar

pinch of salt

2 T. rum

Since it's on the same page in my recipe book, I'll give you what my Grandma (and me) always use for drizzling over any warm cake. I love even to warm a cranberry muffin or something like that and put this simple sauce over for dessert. You could replace it for any of the sauces above for a simpler taste. It's great with a little cinnamon added as well.

1/2 cup butter

1 cup sugar

1/2 cup evaporated milk

Remove from heat add 1 tsp. vanilla