BREAD PUDDING

Steps:

• If using a vanilla bean, split vanilla bean lengthwise and, using back edge of a small knife, scrape the vanilla seeds into a sauce pan large enough to comfortably hold the 1 quart of milk. If not using vanilla bean add the extract later in the process - do not heat the extract with the milk. Add the milk and 1 cup of sugar. Heat over medium heat just until simmering. Turn off heat and let the mixture steep/cool a bit. Cut the bread into bite size pieces and put in an extra large bowl. In a separate, large bowl mash the two bananas. Mix in the egg yolks and eggs. If using vanilla extract, add extract to this bowl. Slowly whisk the warm milk into the egg mixture to make the custard. Pour the custard over the bread, add the raisins (I add the soaking rum as well) and chopped apples and mix well. If you have time, let this mixture sit for a while before baking to let the bread absorb the custard. Preheat the oven to 325 degrees. Pour the bread pudding into a buttered 9 X 13 pan. Depending on how thick you like your pudding, you are likely to have enough bread pudding to fill an additional small baking dish. I usually pan the smaller one, cover it tightly with plastic wrap (first layer right on the pudding) and pop it in the freezer for later use. Place the 9 X 13 pan in a larger baking dish that is deep enough to accomodate water to about half way up the 9 x 13 pan (about 1 1/2 inches). Place both pans in the preheated oven and pour hot water (I use my electric kettle) into the bottom pan to about half way up the side of the baking dish. Check the pudding for doneness after 35 minutes - you are likely to need more time. Use a toothpick, stick it into the thickest part of the pudding and when it comes out clean the pudding is done. Remove the baking dish from the oven and allow to cool for 30 minutes before you dig in. Serve with warm rum (or bourbon) sauce.