Banana Rum Challah Bread Pudding

bread and custard

• 10 cups raisin challah (about 2 medium loaves)
• 4 large eggs
• 3/4 cups brown sugar
• 1 1/2 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1 cup milk
• 1 cup light cream
• 3 tablespoons rum
• 2 cups less heavy cream (less with 3 tbsp of rum for a full 2 cups)

fried bananas

• 2 large bananas, cut into 1/2" thick pieces
• 1/4 cup brown sugar
• 1-2 tablespoon coconut oil
• 2 tablespoons rum for deglazing

1. Preheat the oven to 300º. Oil a 9x 13" pan and set aside. Cut the raisin challah into bite sized pieces and place into the 9x13 pan. Boil a pot of water in preparation for the bain marie. (The bread pudding will bake in a water bath.)
2. In a large bowl beat the eggs together with the 3/4 cups of brown sugar. Add milk, both creams, vanilla, cinnamon, and rum.
3. Sprinkle some of the brown sugar (1/4 cup) over each side of the banana. Saute the bananas in oil till they caramelize and turn golden brown on each side. Once they're done, mix them into the bread mixture. Pour in the custard. Press down so the cubes are submerged in the custard.
4. Set your pudding pan into a larger pan so that it sits completely flat inside the large pan. If you think the pudding pan might wobble, place a kitchen towel on the bottom before you place the bread pudding pan in. Pour in enough hot water so that it comes halfway up the side of the pudding pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
5. You can reheat the entire pan in the oven on low for 30 minutes. Sprinkle bread pudding with confectioners sugar and serve with whipped cream or vanilla ice cream.