Bread Pudding with Banana Sauce

[chief_cook2]

Pudding:

11 eggs
1 1/2 C. sugar
1 quart whole milk
1 tsp. vanilla extract
1 tsp. ground cinnamon
24 slices (3/4 inch thick) French bread (baguettes)

Banana Sauce:

1 lb. salted butter
1 lb. light brown sugar
4 bananas

Preheat oven to 350 degrees F.
In a large mixing bowl, combine eggs, sugar, milk, vanilla and cinnamon,
and whip until well blended. In a nonstick oversized muffin pan for 12
muffins, place 2 slices of the bread into each muffin hole. Pour the
egg/milk mixture into each muffin hole. Allow the bread to absorb the
mixture and repeat the process until the bread is saturated and the
muffin hole is full. It may take 3 or 4 fillings to totally saturate
the bread and fill the hole. Bake the pudding mixture for 35 minutes or
until the pudding has turned golden and set in the pan.
While the pudding is in the oven, melt the butter in a 2-quart
saucepot over medium heat. Add the light brown sugar to the melted
butter, whisking over the heat until smooth. Slice the bananas and add
to the sauce and keep warm.
When the pudding is finished, remove from oven and allow to sit for
about 15 minutes. Invert the muffin pan to remove the puddings. Place
each on the center of a plate and ladle the sauce onto the puddings.
Makes 12 servings.