Tami, a friend we met on FB asked for a bread pudding recipe. I hope you enjoy it Tami!
Bread Pudding with Rum Sauce


¾ cup raisins
3 tablespoons plus 1/4 cup dark rum
4 tablespoons butter, divided
4 bananas, peeled and sliced in chunks
5 tablespoons sugar, divided
3 tablespoons brown sugar
1 teaspoon vanilla extract
3 cups half and half
4 large eggs
7 -8 cups Croissants, cubed
½ cup chopped toasted walnuts

Combine raisins and 3 tablespoons of rum in a small bowl and allow to stand 20 minutes. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and the brown sugar and cook until bananas are tender, about 4 minutes. Add remaining ¼ cup of rum and vanilla and cook for an additional 2 minutes. Remove from heat. Combine half and half, eggs, and remaining 3 tablespoons sugar in a medium bowl and whisk to blend. Preheat oven to 350°F. Butter 13 x 9 x 2 casserole dish. Arrange croissants in the prepared pan. Arrange banana pieces atop bread. Sprinkle with raisins and walnuts. Pour egg mixture over bread mixture. Let stand 20–30 minutes. Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Allow to cool slightly. Drizzle bread pudding with warm Rum Sauce and serve.