Categories: Desserts, Fruits, Breads, Wrv 
      Yield: 1 servings 
  
           -BILLS20086 
           CUSTARD 
      3    Eggs; beaten 
        pn Ground nutmeg 
        pn Cinnamon 
        x  Pureed ripe bananas 
        x  Milk 
        x  Milk 
        x  Vanilla 
        x  Sugar 
           Add: 
        x  Raisins 
        x  Roated pecans 
        x  Unsalted butter 
           SAUCE 
        x  Unsalted butter 
        x  Brown sugar 
        x  Quartered bananas 
        pn Nutmeg 
        pn Cinnamon 
        x  Dark rum 
        x  Banana liqueur 
        x  Vanilla 
  
  Mix all ingredients for custard. Pour over stale bread cubes in baking 
  dish. On top put raisins, pecans and dot with butter. Let sit 30 minutes. 
  Bake, covered with foil, at 300~ for 1 hour. Uncover and cook for 15 
  minutes more. SAUCE-Melt sugar in butter and add bananas and saute until 
  soft. Add nutmeg and cinnamon. Remove from heat and add rum and banana 
  liqueur. Return to flame and add vanilla. Arrange a scoop of pudding on a 
  dish, top with sauce and bananas. Source: Chef Brigtsen, New Orleans