Created by lazyme on February 24, 2015
Step 1: Slice French bread and dry in a 200F oven for 20 minutes.
Step 2: Combine remaining pudding ingredients in a large container and blend well with a hand mixer.
Step 3: Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan.
Step 4: Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy.
Step 5: Be sure to flatten all of the lumps.
Step 6: Cover pan with foil and bake at 300F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry.
Step 7: Remove foil and bake for an additional 20 minutes, or until golden brown. Set aside to cool.
Step 8: Melt butter in a sauce pot.
Step 9: Add the brown sugar and cinnamon and mix well.
Step 10: Add the rum and ignite. Allow the flames to subside. Then, stir in the banana liqueur.
Step 11: Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
Step 12: To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares.
Step 13: Top warm bread pudding with Foster sauce and garnish with mint leaves.