Caramel Rum and Banana Bread Pudding

Heat oven to 350 degrees F. Lightly butter pan or ramekins.Caramel rum sauce (make up two weeks ahead)

Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.Once sugar has dissolved increase heat to high. Do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Allow mixture to cool for ten minutes before adding dark rum.

Add dark rum and whisk to combine. Set aside to cool completely.To make banana bread (make up to three days ahead)

Place flour, baking powder, baking soda and salt in a bowl and whisk to combine; set side.In a separate bowl combine eggs and sugar then whisk until well combined and mixture becomes thick and light in color, about 1 minute.

Drizzle cooled butter into mixture and whisk to combine.

Add oil and buttermilk to mixture then whisk to combine.

Add vanilla extract and mashed bananas and whisk to combine.Butter the bottom of a 9x5 loaf pan and pour batter into it.

Bake at 350 degrees F or until inserted tooth pick from the center of the loaf comes out clean.

Remove from oven and cool completely.Slice and cube cooled banana bread.

Spread banana bread cubes on a bake sheet and toast until bread cubes feel dry but not hard. Cool completely on bake sheet. (If making ahead store banana bread cubes in plastic bag).To make pudding

Add sugar, eggs and salt to a bowl and whisk to combine; set aside.

Add heavy cream and whole milk to a small sauce pan and bring to a simmer. Slowly add egg mixture into cream mixture with one hand while continuously whisking the combined mixture with the other.

Add in vanilla bean paste and rum and whisk to combine. Strain mixture.Assembly

Place on a single layer of banana bread cubes in pan or ramekins.

Place sliced bananas on top and then cover banana slices with half of caramel rum sauce.

Place second layer of bread cubes down.

Pour custard all over assembled pan or pour evenly among ramekins.

Let stand for 15 minutes, occasionally pressing down bread to absorb pudding.

Place pan or ramekins in a larger pan with water filled half way up. Cover water-filled pan with foil and bake at 350 degrees for 30 minutes.

Remove foil and bake for another 3o minutes for ramekins and another 4o minutes for 9x9 pan.

Serve while hot with a light dusting of confectioner sugar and drizzle remaining half of caramel rum sauce top.