The Kitchn: Got extra bananas? Make this decadent banana bread pudding
Marta Rivera Diaz, TheKitchn.com
on
1 teaspoon vanilla extract
1 (1-pound) loaf day-old French bread
For the rum toffee sauce:
1 stick (4 ounces) unsalted butter
1/2 cup packed dark brown sugar
1/4 teaspoon kosher salt
3 tablespoons dark rum
1/4 cup heavy cream
1. Arrange a rack in the middle of the oven and heat the oven to 350 F. Meanwhile, cut 1/2 stick unsalted butter into a few pieces and place in a small microwave-safe bowl. Microwave until melted, about 20 seconds. Transfer 2 teaspoons to a 9-by-13-inch baking dish and brush to evenly coat the bottom and sides. Set aside the remaining melted butter.
Make the banana custard:
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