Blissful Banana Bread Pudding

The desert I'm asked to bring to every family gathering!

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

Sauce:
3 tablespoons butter or margarine
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

Place the bread cubes in a greased 2-qt. 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.

Poor over bread cubes and stir to coat.

Bake, uncovered, at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean.

Meanwhile, for sauce, melt better 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 heat; stir in the vanilla.

Serve warm sauce over warm pudding.

Yield: 6 servings