Bananas Foster Bread Pudding:

When ready to bake. preheat oven to 350 degrees F. Have ready a sheet of parchment paper cut to just fit inside baking dish to use on the top as it bakes. Butter a 2-quart baking dish, and place it on a heavy baking sheet.

In a large bowl, whisk the eggs, then whisk in milk, 1/4 cup of brown sugar, 2 tablespoons rum, and 1/2 teaspoon salt. Add the bread and gently stir into the liquid. Set aside to soak, gently pressing on bread now and then. Soaking time depends on bread, plan to allow at least 45 minutes.

Slice bananas into coins and toss in a tablespoon or two of lemon juice. Set aside.

Drain the banana slices or “coins” if needed, then line the bottom of the dish with the banana coins. Spoon about 1/2 of the soaked bread over them. Top with remaining banana coins, and spoon the remaining soaked bread over the top. Cover with parchment, gently pressing down.

Bake for 40 minutes, then remove parchment and sprinkle with the 2 tablespoons of white or turbinado sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.

Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream if desired.

Caramel Rum Sauce:

Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the 1/2 cup brown sugar, cream, 1/2 cup rum, and 1/2 teaspoon salt, and whisk until combined. Simmer, whisking, until the sauce has slightly thickened, approximately 5 to 8 minutes. It will continue to thicken as it cools. Remove from heat and keep warm.

Note:

Foil may be used instead of parchment.