The ingredients in this fabulous recipe combine for a truly delectable flavor. Perfect for a cool spring day!

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Servings: 6
Skills: Intermediate
Prep Time: 20 min (not including thaw time)
Bake Time: 40-45 min

Ingredients

5 cups Rhodes™ White Bread, baked and cut into 1-inch cubes (day old)
3 ripe bananas, mashed
2 eggs, beaten
14 ounces sweetened condensed milk
1/2 cup sugar
1 tablespoon vanilla
1 tablespoon almond extract
1 teaspoon cinnamon

Streusel topping:
1/2 cup chopped hazelnuts
1/2 teaspoon cinnamon
2 tablespoons flour
2 tablespoons butter, melted
1/2 cup brown sugar

Sauce:
1/2 cup butter
1 cup sugar
1 lemon, zest & juice
1/2 tablespoon rum flavoring
1/4 cup hazelnut coffee creamer
1 egg, beaten

Instructions

Place bread cubes in a mixing bowl. In another bowl combine bananas, eggs, condensed milk, sugar, vanilla, almond extract and cinnamon. Mix well and pour over bread cubes. Stir gently to soak bread. Pour into a sprayed 8-inch square baking pan. Combine streusel ingredients until crumbly. Sprinkle over bread pudding. Bake at 350°F 40-45 minutes or until a knife inserted into the center comes out clean. While pudding is baking, combine sauce ingredients and cook in a double boiler for 5 minutes. Serve bread pudding warm with warm sauce.