Banana Rum Bread Pudding

This is a Michael Smith recipe that I got from Readers Digest.  I didn’t use the Whipped Cream, but will include it in case you decide you want to.  Ice Cream would also go well.

Servings 8

Bread Pudding
4 eggs
1 cup milk
1 cup whipping cream
1/4 cup rum
1 cup brown sugar
1 tbsp vanilla extract
4 ripe bananas, mashed but still chunky
1 loaf your favourite bread, cubed

Whipped Cream
2 cups whipping cream
2 tbsp sugar
1 tsp nutmeg, freshly grated
1 tsp vanilla extract

1. Preheat oven to 350F.  Lightly oil a 13x9 inch baking dish.
2. To make pudding:  Beat eggs in a large bowl.  
3. Add milk, cream, rum, brown sugar and vanilla.
4. Whisk until thoroughly combined.  Stir in banana.  It is okay if banana makes mix a bit lumpy.
5. Stir in bread cubes, evenly coating every piece. 
6. Allow to rest until bread absorbs all the custard, about 10 minutes.
7. Pour mixture into baking dish.
8. Bake until pudding is set and cooked through and top is golden brown, about 40 minutes
9. To make the whipped cream: Whip cream with sugar, nutmeg and vanilla until soft and pillowy.
10. Serve and share with mounds of whipped cream