Banana Bread Pudding

Preheat the oven to 350 degrees F. Generously butter a 13 x 9-inch ovenproof casserole. Lay the slices of banana bread, slightly overlapping each other, in a single layer.

In a medium saucepan, over low heat, bring the cream and 2 tablespoons of the sugar to a slow simmer and remove from the heat. In a large mixing bowl whisk the remaining sugar together with the eggs, then slowly drizzle the hot cream into the eggs, mixing as you add. Pour this over the banana bread slices and let the bread stand for 30 minutes, turning it on occasion until it absorbs the custard.

Bake for 30 minutes or until the custard has baked into the banana bread. Spoon the banana bread pudding into individual ramekins or dishes and serve warm with whipped cream or custard sauce if you wish.