Bananas Foster Bread Pudding

Instructions

1. Prepare the bread
   Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Spread the bread cubes evenly in the prepared dish.
2. Make the custard mixture
   In a large bowl, whisk together eggs, milk, heavy cream, ½ cup brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. Pour this mixture over the bread cubes, ensuring all bread is soaked. Let stand for 15 minutes, occasionally pressing bread down to absorb the liquid.
3. Prepare the bananas foster mixture
   In a large skillet over medium heat, melt the butter. Add the remaining ½ cup brown sugar and stir until dissolved, about 2-3 minutes. Add the sliced bananas (reserving the additional banana for later) and cook for 2-3 minutes until they begin to soften. Carefully add the rum (stand back as it may flame up) and continue to cook for another minute until slightly thickened.
4. Assemble the pudding
   Pour the banana mixture over the soaked bread. Sprinkle with chopped pecans, gently folding some into the mixture. Cover with aluminum foil.
5. Bake the pudding
   Bake covered for 30 minutes. Remove the foil and bake for an additional 15 minutes until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.
6. Prepare the topping
   While the pudding is baking, slice the remaining banana. In a small skillet, melt 1 tablespoon of butter and add 1 tablespoon of brown sugar. Add the banana slices and cook until caramelized, about 2 minutes per side.
7. Serve
   Allow the pudding to cool for 15 minutes. Top with caramelized banana slices and a sprinkle of cinnamon. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.