YIELD: 24 servings

Banana bread:
12 large eggs
3 cups light brown sugar
1 Tbsp. rum flavoring
4 qts. organic chocolate soymilk
Cooking spray, as needed
15 cups French bread cubes (1-inch)
4 1/2 lbs. bananas, peeled, cut into 1/2-inch slices

Caramel rum sauce:
(yield: 5 cups)
8 cups light brown sugar
2 cups water
2 1/2 Tbsps rum flavoring

1. FOR THE BREAD PUDDING: In large bowl, whisk together eggs, sugar and rum flavoring until blended; whisk in soymilk.
2. Spray shallow hotel pan with cooking spray; add bread cubes and bananas, tossing to mix. Pour soymilk mixture over bread and bananas; let sit 10 minutes.
3. Bake in 325°F oven about 1 hour or until set. Cool, cut into 24 portions. Serve each portion with 3 Tbsps. caramel rum sauce (recipe below).
4. FOR THE RUM SAUCE: In saucepan, combine sugar and water. Bring to a simmer over medium heat, whisking until smooth. Remove from heat; add rum flavoring. Serve warm.

Recipe and photo from Kikkoman International, Inc.