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1
Combine raisins and 2 tablespoons rum in a small bowl.
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2
Let stand 20 minutes.
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3
Melt 2 tablespoons butter in heavy large skillet over medium heat.
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4
Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side.
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5
Remove from heat.
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6
Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
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7
Preheat oven to 350F.
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8
Butter 9X5X3-inch loaf pan.
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9
Arrange 1/3 of bread strips crosswise in bottom of prepared pan.
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10
Arrange 6 banana pieces atop bread.
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11
Sprinkle with half of raisins and half of pecans.
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12
Arrange 1/3 of bread strips crosswise atop bananas.
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13
Pour half of egg mixture over.
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14
Arrange remaining banana pieces atop bread.
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15
Sprinkle with remaining raisins and pecans.
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16
Arrange remaining bread strips crosswise atop bananas.
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17
Pour remaining egg mixture over.
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18
Press gently on top layer to compact.
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19
Let stand 15 minutes.
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20
Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes.
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21
Transfer to rack and cool slightly.
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22
Cut bread pudding into slices.
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23
Arrange on plates; drizzle with warm Rum Sauce and serve.
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24
Melt butter in heavy medium saucepan over medium-high heat.
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25
Add cream, sugar and salt.
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26
Bring to boil, stirring until sugar dissolves.
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27
Remove from heat.
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28
Stir in rum.
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29
(Can be prepared 2 days ahead.
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30
Cover and refrigerate.
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31
Rewarm over low heat, stirring constantly.)
