Ingredients
4 cups cubed day-old French or sourdough bread (1-in. pieces)1/4 cup butter, melted3 large eggs, room temperature2 cups whole milk1/2 cup sugar2 teaspoons vanilla extract1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon salt1 cup sliced firm bananas (1/4-inch pieces)SAUCE:3 tablespoons butter2 tablespoons sugar1 tablespoon cornstarch3/4 cup whole milk1/4 cup light corn syrup1 teaspoon vanilla extract
Preparation
Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean.
Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.
