Bananas Foster Bread Pudding from Chef Jeffrey Paige at Cotton Restaurant.

Pudding: (yields 6)

4 eggs
1/2 cup milk
1-1/4 cups heavy cream
1/2 cup granular sugar
1 cups light brown sugar
1-1/2 Teaspoons ground cinnamon
1-1/2 Teaspoons vanilla extract
1/4 cup Meyers Dark Rum
2 medium bananas, peeled and chopped
1-1/2 quarts small diced white bread, dried overnight or lightly toasted

1. Combine all the ingredients, except the bananas and bread cubes, in a
blender and mix just until combined

2. Combine the liquid mixture with the chopped bananas and bread cubes and
allow to sit 15-20 minutes, mixing often

3. Evenly distribute into vegetable sprayed 6 oz. individual silicone cake
pans*

4. Bake at 350 degrees f. in a waterbath for approximately 35-45 minutes

5. Remove from oven, cool 10 minutes then remove from pans

6. Serve warm or refrigerate for service later

The silicone pans we use have six 6oz mini-cakes to a pan. They are
available at most stores and on-line at William Sonoma.

Bananas Foster Sauce

1/2 pound light brown sugar
1/2 pound unsalted butter
1/4 cup Meyers Dark Rum

1. In a saucepan heat the butter and sugar to a boil, stirring frequently
2. Remove from heat and stir in the rum
3. Serve at room temperature