Description
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!
Ingredients
Units
Scale
- 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
Instructions
- 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 13×9″ 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 too crunchy on top, lightly tent with aluminum foil and continue baking.
- Serve warm and topped with caramel sauce.