4 cups cubed day-old French or sourdough bread (1-inch pieces)
1/4 cup butter, melted
3 eggs
2 cups milk
1/2 cup sugar
2 tsp. vanilla extract
1/2 tsp ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup sliced firm banana

Sauce:

3 tbsp butter
2 tbsp sugar
1 tbsp cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 tsp. vanilla extract

Place the bread cubes in a greased 2-quart casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg, and salt. Stir in bananas. Pour over bread cubes and stir to coat.

Bake, uncovered, at 375°F for 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

Yield: 6 servings.