Was the bread a yeast bread or a quick bread? There are recipes for Yeasted Banana Bread (including some recipes with dried fruit in them - more like a banana-flavored raisin bread - King Arthur has a Sandwich Banana Bread recipe). There are also recipes for Banana Bread Pudding with Caramel Sauce. Perhaps with a little more searching you can "marry" two recipes to get a copy-cat recipe. I've made bread pudding using an over-baked loaf of banana bread that was too dry. Too bad I wouldn't have thought about adding the caramel sauce..... :-) My go-to recipe: Palm Sugar Caramel Sauce (2 servings) 1/4 c. palm sugar 1 T. half & half 1/2 T. Lyle's Golden Syrup Cook and stir 2-3 minutes in a small pan (or in a small bowl in the microwave for 1-2 minutes) until smooth and caramel color. Add chopped pecans, if desired. [I pour this over chopped fresh apple bits and top it with granola.] -Grainlady

Ginger, As long as you give the stale bread cubes time to soak up some of the custard mixture, I think stale bread would be fine to use. I actually used a couple of hot dog rolls and a slice of homemade bread when I made this last night. Didn't even measure the cubes, either. 'Course, I was being lazy last night and didn't measure the cinnamon or get out the nutmeg and grater either. It was still really good. Funny, but I never gave a thought that bread pudding could be made for only a couple of servings. I sometimes make apple crisp for two, but that's because I had a recipe I used over the years in the Betty Crocker Cooking for Two cookbook. Even when I make baked custard I make 4 or 5 custard cups, but they keep well in the fridge. Actually, this recipe was the only one "for Two" that I found on the web. Teresa

I'm making a red velvet cake with a layer of cheesecake in the middle for my office on Friday. I did the cheesecake layer tonight and I'll put it together tomorrow. I love red velvet!

Yes. That's custard. Raw or cooked, it has to be refrigerated. I'm glad you've decided to make it tomorrow. Sugar is a preservative but custard isn't fudge. Butter keeps pretty well, and the worry is more that it'll go rancid than that it'll grow bad things. I wouldn't even keep the rum sauce out though that's probably okay,. So sorry your new fridge let you down!! I have almost gotten to the point of getting another cooler for entertaining, but I've managed with the above tricks to stave it off. I've been looking idly at a freestanding home blast chiller which will also do refrigeration temperatures (very expensive) and a freeze/chill chest, like an electric camping cooler, which does a range from way lower than ice cream, and as high as white wine, or maybe even red. It could be a cheese cave, an ice cream hold at the right temp freezer, a wine chiller or an overflow fridge, but I worry it'll be engaged with another project right when I most need it. :) I do have coolers and ice packs (Freez-R-Brix are awesome). Still need actual refrigerator room. We panic when the lowest low is below 50° F. Can't use Mother Nature. Moving the jams and other small, less delicate things, or more hardy produce, and letting the fridge have the fancy cooked dishes works best and has least chance of accidental bacteria growth if you forgot it and it gets a bit warm. You can put a flat sided cooler down horizontally and fit a larger dish in it, but I wouldn't bother except for transport, or holding hot on the day. Ice chests make excelling hold hot boxes. Put a kettle full of boiling water in first--on a board so you don't melt the chest--and close it, same as you'd put boiling water in a Thermos first, to warm it up before putting in your coffee.