Banana Bread PuddingFrom WOODS HOLE PASSAGE BED & BREAKFAST INN
Oven temperature: 325 degrees
1 loaf stale French bread, cubed, with crust left on
1 quart milk (whole or 2%)
1 cup sugar
2 Tbs. Vanilla extract
4 ripe bananas, mashed
1 cup raisins
1 tsp. freshly ground nutmeg
1 tsp. cinnamon
Splash of Meyer's Rum (optional)
Put cubed bread in a large bowl with milk, let stand for 1 hour. Preheat oven to 325. Spray 9 x 13 baking dish. In another bowl beat together eggs, sugar, and vanilla. Stir this mixture into the bread mixture, fold in the mashed bananas, spices and raisins.
Pour evenly into 9 x 13 dish. Place uncovered in center of oven, bake 1 hour 10 minutes. Remove from oven, cool to room temperature. Serve with whipped cream.