Banana Bread Pudding w/ Rum Anglaise

Calling all bread pudding fans... I have the best bread pudding recipe ever!!! You can never go wrong with bread pudding, but when you make it with bananas it takes it to the next level. To finish it off with the delectable rum sauce is the only way to go.. The sauce makes the pudding.
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Banana Bread Pudding w/ Rum Anglaise

Rum Anglaise

1/2 cup Sugar

7 Egg Yolks,
2 cups Half and Half
 1/8 cup Dark Rum

Beat sugar and eggs in bowl until smooth and set aside. In a sauce pan over medium heat warm half and half and rum, heat until half and half almost boils and remove from heat. Next, slowly ladle half and half mixture into egg mixture. Only add about 2 oz at a time allowing the egg mixture to heat up without scrambling the eggs. Place over bain marie and cook until sauce consistancy (it should coat the back of the spoon). Place in an ice bath and cool below 40 degrees and refrigerate.

Bread Pudding Custard : (ingredient in Bread Pudding)

7 Egg Yolks
28 oz. Heavy Cream
1 1/4 cup Sugar
1 1/2 oz. Dark Rum
3 very ripe Bananas
In bowl combine all ingredients and whisk until smooth. Store in refrigerator

Bread Pudding

Non-stick Spray As Needed
Sugar As Needed
15 Croissants, cut 1/2 in squares
Bread Pudding Custard from recipe above
Bananas, sliced 1/4 inch round slices 2

Preheat oven to 300 degrees. Spray muffin pan with non-stick spray and coat with sugar. In large bowl combine croissants and bread pudding custard and let sit for 10 minutes. Fold in bananas and portion into muffin trays (approx. 3/4 cup of mix). Do NOT pack down tightly. Bake at 300 degrees for 20-25 minutes until golden brown. Place on rack and cool.

To serve drizzle Rum Anglaise on plate. A swirl of caramel sauce, Place bread pudding on plate and top with drizzle of anglaise and half a banana.