1⁄2 baked Classic Angel Food Cake or 1 (9 oz) purchased angel food cake, cut into 1-inch cubes (about 6 cups)
2 1⁄4 cups milk
3 large eggs
1⁄2 cup packed light brown sugar
1⁄4 cup spiced rum
2 teaspoons vanilla extract
3 firm-ripe bananas, sliced 1⁄2 inch thick
Powdered sugar, for dusting
Lowfat vanilla ice cream (optional)
Heat oven to 350°F.
Spread out angel cake cubes on a large rimmed baking sheet.
Bake 20 minutes, tossing three times, until lightly toasted and dry.
Turn off oven.
Whisk milk, eggs, sugar, rum and vanilla in a large bowl until sugar is dissolved.
Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish.
Cover dish with foil.
Let stand 30 minutes at room temperature for cake cubes to absorb most of the milk mixture.
Bake, covered, 30 minutes.
Remove foil; continue to bake 25 minutes or until pudding is set.
Let stand 15 minutes.
Dust top with powdered sugar.