Banana Rum Raisin Bread Pudding topped with Ponch De Crème Ice Cream and Caramel Sauce

For The Bread Pudding

Preheat the oven to 350 degrees F. 

Grease a 6” baking Dish with Oil

In a large bowl whisk together granulated sugar, eggs, and milk, add vanilla.  Then add cubed bread into custard egg mixture  together with Raisins, Bananas Cinnamon, Dark Rum, Nutmeg. Combine  and let sit for 1 minute.

Pour bread mixture into prepared pan and bake for 25 to 30 minutes, or until set. Remove from oven, cool and serve warm. 

Caramel Sauce

Place Water and Sugar in pot over medium heat until sugar dissolves, then increase heat and bring to boil without stirring. Bring sugar solution to deep amber color ( About 5-6 Minutes ).

Remove from heat and whisk in cream and butter. Cool

Ponche De Crème Ice Cream

In a medium sauce pan, place the cream and sugar on low heat and bring to a gentle simmer, (just about when the bubbles break the surface of the cream)

In a separate bowl, add the egg yolks, and ponche de crème and whisk until mixture becomes one.  Add the cinnamon, nutmeg and condensed milk and mix until smooth. 

With a small ladle, add some of the warm sugar and cream mixture to the egg yolk mixture and mix to bring to a similar temperature. Do this twice until the egg yolk mixture is warm and then add the rest of the warm cream and sugar mixture to the yolk mixture. 

Place back on stove on low heat for three minutes stirring as to prevent scorching. 

Strain mixture through a sift, gently stir in the dark rum now, and then pour mixture into a bowl and place in chiller for Five hrs. 

Set up your ice cream maker and place the mixture in the churner and set for 20 minutes to 30 minutes depending on the texture you desire. 

When done, place ice cream in a bowl and store in the freezer until ready to be served.