1/2 cup butter
1 1/2 cups brown sugar
3 eggs
1- 1 lb, loaf bread, crumbled
2 cups heavy cream
1 1/2 cups milk
1 cup banana liqueur
2 teaspoons ground cinnamon
1 dash vanilla extract
1 cup chopped, toasted pecans
6 bananas, sliced

Preheat oven to 325 degrees F or 165 degrees C.
In a large bowl, cream together the butter and sugar. Beat in the eggs. Blend in the cream, milk, and liquer. Add the cinnamon and vanilla. Pour over the bread,mix in lightly and press down, making sure the bread is submerged. This can be left in the fridge overnight without any problems. Add the banana slices and pecans and toss lightly. Pour in a 9 X 13 baking dish.

Bake in preheated oven about 90 minutes or until set. The recipe did not call for it but I always set a pan of water on the bottom shelf of my oven to bake bread puddings.

Serve with a liqueur sauce or a scoop of vanilla ice cream.