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BREAD PUDDING:.
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Preheat the oven to 350 degrees F.
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Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
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Place the cubed bread in a large mixing bowl.
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In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
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Using a rubber spatula, toss to evenly distribute the butter.
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Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
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Pour the cream mixture over the bread cubes and stir to combine.
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Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
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Stir in the mashed bananas and walnuts.
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Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
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Prepare the Buttery Rums Sauce while the pudding is baking.
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BUTTERY RUM SAUCE:.
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In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
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Remove from the heat immediately; do not allow the sauce to boil.
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Add the rum, stir to combine, and allow to cool slightly.
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Serve warm with Banana Walnut Bread Pudding.
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(The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container.
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Warm gently before serving.)
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PRESENTATION:.
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Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
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Serve warm with Buttery Rum Sauce and whipped cream, if desired.
