Rum, Caramel, and Banana Bread Pudding

Ingredients

• 0.3 cup t brown sugar dark packed ()
• 2 tablespoons rum dark
• 7 cups egg bread loaf - crusts crustless (from 1-pound loaf)
• 6 large eggs 
• 1.5 cups half and half 
• 1.5 cups cup heavy whipping cream 
• 1 tablespoon juice of lemon fresh
• 2 cups powdered sugar 
• 4 medium banana peeled
• 0.1 teaspoon salt 
• 0.8 cup sugar 
• 3 tablespoons butter unsalted
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Spread powdered sugarevenly in large nonstick skillet. Cook overmedium-high heat without stirring untilsugar begins to melt and caramelize onbottom (sugar layer will slide when skilletis tilted), then stir until all sugar is meltedand deep amber and caramel is smooth, 3to 4 minutes.
2. Add 1 cup cream, rum, and 1/4teaspoon salt (some clumps will form). Stiruntil caramel is thick and smooth, about1 minute.
3. Mix in remaining 1/4 cup cream.
4. Remove from heat and add butter; stir untilsauce is thick and smooth, about 1 minute.Strain sauce into small bowl. DO AHEAD: Sauce can be made 1 week ahead. Cool,cover, and chill. Rewarm, stirring over lowheat, before using.
5. Preheat oven to 350°F.
6. Spread bread cubes out on rimmed bakingsheet. Toast until beginning to feel dry butnot hard, about 7 minutes. Cool on sheet.
7. Whisk eggs, 3/4 cup sugar, and 1/8teaspoon salt in large bowl to blend. Bringcream and half and half to simmer inmedium saucepan. Very gradually whiskcream mixture into egg mixture. Straincustard into medium bowl; mix in vanilla.Cool to lukewarm, about 30 minutes.
8. Whisk brown sugar and butter in largeskillet over medium-high heat until smoothsauce forms, about 1 minute.
9. Whisk inrum, lemon juice, and 1/4 teaspoon salt.
10. Addbananas and toss just until coated, about 30seconds.
11. Remove from heat.
12. Lightly butter 8x8x2-inch glass bakingdish (8-cup capacity). Scatter 1/3 of bread indish. Top with half of bananas and half ofsyrup from skillet. Scatter half of remainingbread over. Top with remaining bananasand syrup from skillet, then remainingbread.
13. Pour custard over.
14. Let pudding stand30 minutes, occasionally pressing downbread to submerge and to absorb custard.
15. Preheat oven to 350°F.
16. Place dish withpudding in 13x9x2-inch metal baking pan.
17. Add enough warm water to pan to reachhalfway up sides of pudding dish. Coverbaking pan with foil.
18. Bake pudding 30minutes. Uncover and bake until puffedand set in center, about 45 minuteslonger.
19. Remove from water bath and letstand 15 minutes.
20. Serve warm or at roomtemperature with warm caramel sauce.