It all starts with some mighty fine home made banana bread. Pick your favorite, it doesn’t matter, but leave out the nuts…I know it’s hard, but leave them in the cupboard this once. Butter a large baking dish and layer it with slices or strips of the bread.
Whisk together 2 cups milk, 1 cup heavy cream, 1/2 cup sugar. Then add three egg yolks one at a time while whisking and finally one whole egg. Whisk, whisk, whisk.
Add 1 tablespoon vanilla, 1 teaspoon ground nutmeg and a pinch of salt. Whisk, whisk, whisk.
Cut slices of fresh bananas and place over the bread then pour enough of the custard to just cover this layer.
Add another layer of banana bread.
And another layer of freshly sliced bananas.
Crumble more banana bread on top and pour the remaining custard over the entire dish.
It might look like this…or more soupy, either way, it’s fine.
Cover with foil and bake in a 350 degree oven for 45 minutes. Uncover and bake an additional 15 minutes.
Take out and set aside to cool slightly.
Time to make the rum sauce.
4 tablespoons butter
3 tablespoons dark brown sugar
Whisk together in a sauce pan on the stove, add 2 tablespoons freshly squeezed lemon juice, 1/2 cup rum, 1/4 cup water and bring to a rolling boil until mixture thickens and sugar is dissolved around 5 minutes.
Serve banana bread pudding warm with a healthy drizzle of rum sauce and a huge dollop of fresh whipping cream, sprinkle nutmeg on top and die happy.
Kid tested and approved.