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
FOR THE BREAD PUDDING: In large bowl, whisk together eggs, sugar and rum flavoring until blended; whisk in soymilk.
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.
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).
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.
YIELD: 24 servings