Banana bread pudding

At work we always seem to have bananas in need of being used or else they will go bad. Banana bread doesn't use enough bananas per loaf, and can be time consuming to make in large batches. I decided to look for other uses of bananas and came across this recipe for banana bread pudding! It's a great way to use bananas and bread that's getting old. I add more bananas then the recipe calls for, and I've made it with white bread and raisin bread the second time. It's always a hit with the diners and staff at work! 

http://www.tasteofhome.com/recipes/banana-bread-pudding 

TOTAL TIME: Prep: 10 min. Bake: 40 min.

MAKES:6 servings

Ingredients

• 4 cups cubed day-old French or sourdough bread (1-in. pieces)
• 1/4 cup butter, melted
• 3 Eggs
• 2 cups milk
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup sliced firm bananas (1/4-inch pieces)
• SAUCE:
• 3 tablespoons butter
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 3/4 cup milk
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract

Directions

1. Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
2. Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for 40 minutes or until a knife inserted near the center comes out clean.
3. Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding. Yield: 6 servings