Ingredients

The following ingredients have 8 Servings
  • 16 ounce loaf Challah bread, (cut into 1 inch cubes)
  • 4 cups milk
  • 5 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • ½ cup butter
  • 1 ½ cup brown sugar, (packed)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ½ teaspoon rum extract
  • ½ cup heavy cream
  • 3 bananas, (sliced)

Instruction

  • In a large bowl, whisk eggs, milk, sugar, cinnamon, and vanilla.
  • Add in bread cubes and stir to coat. Place in the refrigerator for 1 hour.
  • Preheat the oven to 350° and spray an 11 x 7 baking dish with non-stick cooking spray.
  • Pour the soaked bread and all of the excess milk into the prepared baking dish, cover with foil, and bake in the preheated oven for 55-60 minutes or until a knife inserted in the center of the bread pudding comes out clean. Remove from the oven and set aside while you prepare the sauce.
  • In a skillet or frying pan, over medium heat, melt butter.
  • Add brown sugar, cinnamon, nutmeg, and cloves. Cook until sugar is completely dissolved, stirring constantly.
  • Add heavy cream and stir until well combined.
  • Stir in bananas and rum extract.
  • Pour sauce over baked bread pudding and serve warm and top with a scoop of vanilla ice cream, if desired.