Jamaican Banana Rum Bread Pudding
1/2 cup Earth & Vine Banana Rum Pineapple Jam
1/2 cup golden raisins
1/4 cup Myers dark Jamaican rum
4 cups sweet French bread, tear or cut into small squares
2 cups low fat milk
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon grated nutmeg
1 tablespoon unsalted butter
In a small bowl, pour rum over the golden raisins and let sit for 30 to 45 minutes or overnight. Place rack in center of oven. Preheat oven to 350 degrees. In a large bowl, pour milk over bread and set aside. Whisk together sugar, eggs, Earth & Vine Banana Rum Pineapple Jam, vanilla and nutmeg with the raisin and rum mixture. Fold in the bread mixture. Melt butter in a 9" square baking dish. Pour mixture in dish and bake 35 minutes, or until fork comes out clean.
Drunken Banana Sauce
Remainder of Earth & Vine Banana Rum Pineapple Jam
1/8 cup Myers dark Jamaican Rum
1 tablespoon butter
1/4 cup brown sugar
In a nonstick skillet, melt butter over medium high heat; stir in brown sugar until dissolved. Add rum and Earth & Vine Banana Rum Pineapple Jam and simmer until bubbling. Spoon a small amount of sauce over bread pudding and serve warm. Serves 6.
