A must have for the holidays or anytime you have company! Use your over ripe bananas, and leftover cereal for this crunchy, cozy banana rum caramel crunch bread pudding!
Dish Count :: 1 Baking Dish, 1 Mixing Bowl, 1 Cutting Board
It’s only four sleeps until Christmas and our Christmas cards have yet to go out in the mail. Nothing like a post-Christmas Christmas card… The only repreive is that we are all busy and I hope that no one takes offense when they get their cards around the New Year instead. It’s the thought that counts?
My mom is on top of her Christmas cards. Every year, without fail. My family isn’t much for gifts during the holidays, choosing to spend time making things for people instead. My mom’s thing is her cards – with a new design every year, hand made, stamped, punched, glittered and loved.
Me? I bought the 30 boxed set of cards at Costco. And they’re still not finished.
Our Christmas card from mom and bonus dad arrived in the Saturday mail, with two adorable scarved penguins on it, and a tear jerking note inside. So I made bread pudding to calm my happy tears.
And hopefully, with four sleeps until Christmas, I will get our non-handmade Christmas cards out today.
At least there is still bread pudding left over to console me in my Christmas card failure.
Banana Rum Caramel Crunch Bread Pudding
1 Loaf French Bread, or 12 large Dinner Rolls torn into 1" pieces
1 pint Whole Milk
1 cup Half and Half
8 Egg Yolks
1 Tbsp Rum Extract
1 tsp Vanilla
1 cup Brown Sugar
1/2 tsp Salt
1 Tbsp Cinnamon
1/2 tsp Nutmeg
2 Ripe Bananas, diced
1 - 1 1/2 cup Honey Bunches of Oats Cereal
1/2 cup Caramel Sauce
Preheat oven to 350.
In a large bowl whisk together half and half, milk, brown sugar, egg yolks, vanilla, rum extract and spices.
Pour the dried bread into the milk mixture and toss to coat the bread evenly. Let the bread and milk/egg mix rest for about 10 minutes. Pour the mixture into the bottom of a sprayed 2-quart or 13x9" baking dish or casserole dish.
Sprinkle the bananas over the top of the bread mixtures. And sprinkle with Honey Bunches of Oats cereal, or granola of choice.
Bake for 40-45 minutes, or until the bread pudding registers at least 165 degrees in the middle when tested with a thermometer. If the cereal becomes to crunchy on top, lightly tent with aluminum foil and continue baking.
Serve warm and topped with caramel sauce.