Peach and Banana Bread Pudding
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- baguette or french bread loaf cubed (about 2 -3 cups)
- 1 1/4 c
- agave nectar (divided - cup for mixture 1/4 for sauce)
- 1 c
- half & half cream
- 1/2 c
- heavy cream
- 1 1/4 oz
- cream cheese (soften & divided)
- bananas (chopped)
- 2 c
- dices peaches
- 1 c
- 3 Tbsp
1Preheat oven to 350 degrees F. - prep (4) ramekins with butter flavored cooking spray.
2In large bowl, combine eggs, agave, half & half, heavy cream and 2 ounces of soften cream cheese. blend well, add 1/2 cup of rum. Then add cube bread and let stand for about 20 minutes or until the bread is totally soak.
3Then fold in chopped bananas and peaches into mixture and blend well. Pour mixture into each ramekins and place on a lined baking sheet. Bake for about 45 - 50 minutes or until golden brown and set.
4In a sauce pan over medium heat, combine butter, balance of cream cheese and agave nectar, let come to a boil. Then remove from heat add balance of rum blend well and return to heat to form a thick glaze like sauce. Then remove Bread Pudding from oven and pour the hot rum sauce over bread pudding and serve.