~ This bread pudding has a crusty golden top, custard ~like inside and smooth vanilla sauce, this bread pudding is a real homespun dessert. 

4 cups cubed day~old French or sourdough bread (1 inch pieces)

1/4 cup butter or margarine, melted

3 eggs

2 cups milk

1/2 cup sugar

2 teaspoons vanilla extract

1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup sliced firm bananas (1/4 ~inch pieces)

Sauce

3 tablespoons butter or margarine

2 tablespoons sugar

1 tablespoons cornstarch

3/4 cup milk

1/4 cup light corn syrup

1 teaspoon vanilla extract

~ Place the bread cubes in a greased 2 quart casserole: pour butter over and toss to coat. In a medium bowl, lightly beat eggs, add milk, sugar, vanilla, cinnamon, nutmeg, and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake uncovered, at 375 for 40 minutes OR until a knife inserted near the center comes out clean. Meanwhile~ for the sauce, melt butter in a sauce pan. Combine sugar and cornstarch: add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a boil. Boil for 1 minute. Remove for the heat: stir in the vanilla. ~ Serve warm sauce over the  warm pudding~~Yummmmmm~~ Mangia:)

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