BANANA BREAD PUDDING WITH RUM SAUCE

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Banana Bread Pudding with Rum Sauce 2 - Copy (2)

Banana bread pudding is a favorite dessert at my house.  My family loves it and I love to make it. I like to experiment with bread pudding. This one turned out great. I always use biscuits in my bread pudding.

Banana bread pudding is easy and delicious and the rum sauce is wonderful.

8 cold biscuits, crumbled in chunks or 4 cups (I use leftover biscuits I make and mine are pretty good sized biscuits. If you used canned, I would use 10 biscuits)
1 cup hot water
1 cup brown sugar
1/4 cup butter or margarine or 4 tablespoons, melted
2 teaspoons vanilla flavoring
1 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs
1 cup raisins
1/2 cup evaporated milk
1 cup nuts (I used walnut pieces)
3 bananas, sliced (You can sprinkle bananas or dip bananas in lemon juice if you don’t want them to turn dark in the recipe)
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Crumble biscuits into a large bowl and add hot water.  Set aside.   In a smaller bowl, whisk together brown sugar, melted butter, vanilla, nutmeg, cinnamon, milk and eggs and set aside. Spray a two quart casserole dish and layer 1/3 the biscuits in the bottom.  Add a layer of sliced bananas, raisins, and nuts.  Make 3 layers ending with raisins, bananas and nuts on top. Pour the milk, eggs, butter and spices over the casserole. Bake in a preheated 350 degree oven for 45 – 50 minutes.  Makes about 8 – 10 servings.
 
Rum Sauce
 
1 1/2 cups powdered sugar
1/2 cup or 1 stick butter or margarine melted
2 tablespoons rum or 2 teaspoons rum extract
 
Mix well with mixer and serve over bread pudding. Store leftover sauce in refrigerator and reheat in microwave.  Makes about 1 cup sauce. ENJOY!
Don’t forget to pin banana bread pudding.
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You might also like my Kentucky Bread Pudding with Bourbon Sauce or my Apple Bread Pudding with Vanilla Sauce.
 
Note:  You can use all three sauces on any of these puddings.
 
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Southern Cooking

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