Bananas Foster Bread Pudding

On Sunday I hosted a pre-Thanksgiving Brunch for some close friends; and ended up with a surplus of croissants.  If you find yourself in the same situation - with lots of leftover bread and rolls -  the day after Thanksgiving, you might want to try this recipe.  By the way, bread  pudding - without the sauce - freezes beautifully.

HAPPY THANKSGIVING ALL!!

Bananas Foster Bread Pudding Recipe

Ingredients:
12 Croissants *  cut into 1-inch cubes

4 Eggs - lightly beaten

2-½ cups Heavy cream

⅔ cups Sugar

1 Tablespoon Vanilla 

1 Tablespoon Cardamom, 

¼ cup currants 

½ cup Pecans, roughly chopped

Banana  Rum Sauce (recipe below)

Preparation

Lightly butter a deep 9 by 12 baking dish and add the bread cubes in an even layer. In a large bowl, whisk together the eggs, cream, sugar, vanilla and cardamom. Pour the mixture over the bread cubes. Gently fold in the pecans and currants. Cover the dish with foil and place in the refrigerator overnight or at least an hour to allow the liquid soak into the bread.

Preheat oven to 350 degrees. Place bread pudding on a middle rack. Bake for 35 minutes. Remove the foil and bake for another 10 minutes until firm and a knife inserted comes out clean.

Banana Rum Sauce 
Ingredients:

½ cup Dark Rum, such as Meyer's

½ Stick Butter, unsalted

1 cup Dark Brown Sugar

1 Teaspoon Cardamom, ground

5 Large Bananas - peeled and quartered

Preparation:
While the bread pudding is baking, heat up the butter in a large skillet over medium heat. When the butter begins to melt add the brown sugar, cardamom, and quartered bananas. Saute gently, moving the bananas around, for about one minute. Remove the skillet from heat and add the rum. Return the skillet to medium heat. When the liquid begins to bubble, tilt the pan and using caution light the sauce with a long match. When the flames go away, remove the skillet from heat. (If you can't get the sauce to light, just cook for 3 to 4 minutes to allow the alcohol to burn off.) The rum sauce should be served warm. If it cools down to much, reheat in a sauce pan over low heat or in a microwave. 
To Serve:
Cut into squares or scoop out the bread pudding and place serving on plate or bowl. Add two pieces of cooked bananas and drizzle the sauce over the top.  If desired, add whipped cream or ice cream.

*  Or also use Challah, Brioche, French bread or rolls