Recipe: Creole Banana Nut Crunch Bread Pudding with Creamy Brown Sugar Sauce

CREOLE BANANA NUT CRUNCH BREAD PUDDING
WITH CREAMY BROWN SUGAR SAUCE

3 cups Post Selects Banana Nut Crunch Cereal, divided use
1 cup cinnamon swirl bread crumbs (about 2 slices)
3/4 cup sugar
3 eggs, well beaten
1/2 cup sour cream
1 teaspoon vanilla
2 large bananas, chopped
2 tablespoons sugar
3 tablespoons butter or margarine
CREAMY BROWN SUGAR SAUCE:
3/4 cup firmly packed light brown sugar
1/2 cup sour cream

Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking dish.

Mix 2 cups of the cereal, breadcrumbs, sugar, eggs, sour cream and vanilla in medium bowl. Pour into prepared baking dish.

Arrange chopped bananas on top of mixture, pressing lightly. Lightly crush remaining cereal in medium bowl; add 2 tablespoons sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle cereal mixture over the bananas.

Bake 40 to 45 minutes or until set. Cool 15 minutes.

Cut into 3-inch squares. Serve warm with Creamy Brown Sugar Sauce and thawed whipped topping or whipped cream, if desired.

CREAMY BROWN SUGAR SAUCE:
Mix brown sugar and sour cream in microwavable bowl. Microwave on high 1 to 2 minutes until mixture is heated and smooth, stirring halfway through heating time. Or cook in small saucepan on medium-low heat until heated through and smooth. Makes about 1 cup.

Makes 6 to 8 servings.
Source: Post Selects Brunch Contest
First-place winner: Norita Solt of Bettendorf, Iowa