PINEAPPLE BANANA BREAD PUDDING WITH BANANA CARAMEL SAUCE

INGREDIENTS 12 Hawaiian Bread Rolls (or any type of soft roll) 1 cup caramel sauce 2 bananas, sliced For Banana Caramel Sauce: 1 teaspoon nutmeg 1 teaspoon cinnamon 3 bananas, mashed 1 -2 cups crushed pineapple, drained 1 pint half and half 1 pint whole milk 4 tablespoons vanilla 2 cups brown sugar 6 eggs Vanilla Ice Cream (optional) INSTRUCTIONS Butter a 9-inch square baking dish. Cube the rolls. Toss cubed rolls into baking dish. In a large bowl, mix together the eggs, brown sugar, vanilla, cinnamon and nutmeg. Mix well. Add in the half and half, stir. Stir in the milk. Add crushed pineapple and mashed bananas. Stir Pour milk mixture over the bread cubes and toss well. Make sure all of the bread is nicely coated. (I did have a little extra liquid so you could add more bread cubes or just discard the extra) Gently press down the bread crumbs. Cover with foil and refrigerate for 1 hour or overnight, or until the liquid is absorbed (I let mine sit overnight). Once the bread pudding is ready to bake, pre-heat oven to 325F. Bake for 1 and 10 minutes hour or until set. For Caramel Sauce: In a medium sauce pan, heat caramel on low heat. Add slice bananas and stir. Cook for about 5 minutes or until bananas are soft. Don\'t cook this to quick or with the heat to high or you will burn the caramel.