Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        banana bread
  1 3/4           cups  all purpose flour
     2/3           cup  sugar
  2          teaspoons  baking powder
     1/2      teaspoon  baking soda
     1/4      teaspoon  salt
  1 1/2           cups  mashed ripe bananas -- (3-4 bananas)
     1/3           cup  butter
  2        tablespoons  half and half
  3                     eggs
                        pudding
                        sliced banana bread from above in 1/2
  1               inch  cubes.
  1              quart  half and half
  3        tablespoons  unsalted butter
  1 1/2      teaspoons  salt
  2          teaspoons  pure vanilla extract
  1 1/4           cups  firmly packed dark brown sugar
  4              large  eggs
  3              large  egg yolks
  1                cup  golden raisins
     1/4           cup  dark or light rum
  2        tablespoons  butter
  2        tablespoons  sugar
     1/2      teaspoon  cinnamon
                        butter rum sauce
  1                cup  sugar
  2 1/4           cups  water
  1                     cinnamon stick or 1 teaspoon ground
                        cinnamon
  1         tablespoon  unsalted butter
     1/2      teaspoon  cornstarch
  2        tablespoons  light or dark rum

Preparation:

BANANA BREAD Bread can be made several days in advance and kept refrigerated until needed) Preheat oven to 350 degrees. Butter an 8 x 4 x 2 inch loaf pan. Using an electric mixer fitted with a paddle place the following ingredients in a large bowl: one cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana; butter and half and half. Beat on low speed until well blended, scrape sides of bow and then mix on high speed for two minutes and scrape bow. Add eggs and remaining flour and beat on medium speed for one minute until blended. Pour batter into prepared pan and bake for 55 - 60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 10 minutes on wire rack. Remove from pan and cool on rack thoroughly. Wrap and store overnight before using in pudding. PUDDING Preheat oven to 400 degrees. Cut banana bread into 1/2 inch cubes leaving the crust on. and put on parchment lined baking sheet. Bake in oven until golden brown and lightly crusted. Remove from oven and cool in pan. Butter 8 x 4 x 2 inch loaf pan. In a medium sauce pan heat half and half, butter, salt and vanilla over moderate heat just until hot, but not simmering. In a large bowl, whisk together sugar, eggs, egg yolks, rum, and half and half in a steady stream, whisking. (Placing bowl on wet towel will help to keep it in place.) Add raisins and bread cubes and toss gently. Set mixture aside until almost all liquid is absorbed into bread cubes about 1 hour. ASSEMBLY Reset oven to 350 degrees. Fill prepared loaf pan with mixture. Mix sugar and cinnamon. Dot pudding with butter and sprinkle cinnamon sugar mixture on top. Place pudding pan in a baking pan with sides on middle rack of oven. Pour hot water halfway up sides of pudding pan. Bake until pudding is puffed and golden, about 40 minutes. Cool on rack until warm. BUTTER RUM SAUCE In a medium size saucepan combine sugar, 2 cups water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 cup water and simmer, stirring, until sauce is clear. Remove from heat and add rum. Sauce will be thin. TO SERVE Cut pudding into 3/4 inch slices (heat briefly in microwave if cool) and serve with warm rum sauce. May also be served with vanilla ice cream. Store unused pudding and sauce covered in refrigerator.

Nutritional Information:

4988 Calories (kcal); 292g Total Fat; (51% calories from fat); 83g Protein; 541g Carbohydrate; 2667mg Cholesterol; 7055mg Sodium