Banana Bread Pudding

4 Cups French bread or croissants (1 or 2 day old) cubed into 3/4 inch pieces
1 cup sliced bananas, 1/4 inches thick
3 eggs
3/4 cups sugar
1/4 cup melted butter
2 cups milk
1 1/2 tsp. Vanilla extract
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Sauce:
1 Pkg. (3.4 oz) Vanilla (cook and serve) pudding (not instant)
1 cup Milk

Toss bread cubes with melted butter, put buttered bread cubes and bananas in greased 2 quart casserole dish.

In a separate bowl beat the eggs, then add the milk, vanilla, cinnamon, sugar, nutmeg and salt. Pour the mixture over the bread and bananas.
Bake uncovered at 375 for 40 minutes or until knife inserted in the center comes out clean.

For Sauce - follow instructions on pudding box. After it's finished cooking and still hot, add one more cup of milk to make it thin and saucy (add a touch of rum for extra flavor if desired). Pour warm sauce over bread pudding before serving.