Tropical Coconut-Banana Bread Pudding with Caramel Sauce

TROPICAL COCONUT-BANANA BREAD PUDDING WITH CARAMEL SAUCE
PUDDING PART:
24 King’s Hawaiian Original Sweet Rolls, each roll cut into twelfths
4 T. butter
¾ c. packed light brown sugar
2 T. coconut-flavored rum
1 t. ground allspice
3 c. diced ripe bananas
1 ¼ c. sweetened shredded coconut, toasted, divided
2 ½ c. half and half
1 (13.5-oz.) coconut milk
4 eggs
¼ c. sugar
1 T. vanilla
½ t. salt
½ c. chopped roasted and salted macadamia nuts

1. Preheat oven 350. Spray two 13×9” baking pans with PAM. Also spray a 13×9” baking dish.
2. Place the cubed rolls on the baking sheets and bake until golden brown, about 20 minutes, turning halfway through cooking process.
3. In a nonstick skillet over medium heat, melt 4 T. butter.
4. Add brown sugar, rum and allspice. Cook until sugar dissolves.
5. Add diced bananas and cook until slightly soft and stir in 1 c. coconut. Cool.
6. Whisk together half and half, coconut milk, eggs, sugar, vanilla and salt for the custard part.
7. Stir in rolls until coated. Then add the banana mixture. Mix well.
8. Place the mixture into the 13×9” baking dish and let sit until rolls absorb the custard, 20 minutes.
9. Bake until center is set and top is crispy and brown, 50-60 minutes. Let cool 15 minutes, then garnish with macadamia nuts and remaining ¼ c. coconut.
   SAUCE PART:
   1 stick butter
   1 c. packed light brown sugar
   ½ c. heavy cream
   2 T. coconut-flavored rum
   ½ t. ground allspice
   ¼ t. salt
   1 banana, sliced
   ½ c. sweetened shredded coconut, toasted
   1 t. vanilla
10. Melt butter with brown sugar in saucepan over medium heat, whisking constantly until smooth.
11. Whisk in cream, rum, allspice and salt.
12. Bring to boil.
13. Reduce heat to medium-low and simmer until thickens.
14. Stir in sliced banana, coconut and vanilla.
15. Serve warm sauce over bread pudding.