Recipe for The Feast Buffet's Bread Pudding?

I'm looking fro a specific Bread Pudding recipe. The Feast Buffets in the Station Hotel and Casinos in Las Vegas have THE BEST Bread Pudding! It does not have raisins, and the have an crock of vanilla sauce (i think) that you can either put on it or leave off.... Does anybody know this recipe? Please help!Recipe for The Feast Buffet's Bread Pudding?
Sorry I don't have that recipe but will give you what I have, so here it is..





Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce





Ingredients needed:





9 tablespoons unsalted butter


1 1/2 cups packed light brown sugar


3/4 teaspoon ground cinnamon


6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices


1/4 cup banana liqueur


1/2 cup dark rum


4 large eggs, lightly beaten


3 cups heavy cream


1 cup milk


1 teaspoon pure vanilla extract


Pinch salt


6 cups (1/2-inch cubes) day-old French bread


Vanilla ice cream


Caramel Sauce





Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.





Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes.





Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.





Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes.





To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.





Yield: 10 to 12 servingsRecipe for The Feast Buffet's Bread Pudding?
Not specifically, but try this:


Spread butter on 12 slices of dry french bread.


Arrange, butter side up in 3 qt shallow baking dish.


Heat 3 cups half-n-half cream in medium saucepan,


on medium heat 8 minutes, until bubbles form at edge.


Beat 5 large eggs, 1/2 cup white sugar, %26amp; 2 tbsp vanilla,


in a large bowl until thick %26amp; pale.


Slowly add 1/2 cup warmed cream, stirring constantly.


Add to remaining cream gradually %26amp; stir until combined.


Pour evenly over bread slices, place baking dish in pan.


Pour boiling water into pan until halfway up the side.


Bake uncovered in 350F oven for 35 minutes, until set.


Remove baking dish %26amp; let stand for 15 minutes.





Blueberry Sauce:


2 cups, fresh or frozen blueberries,


1/4 cup blueberry jam,


3tbsp Orange liqueur (Grand Marnier),


2 tbsp granulated sugar,


2 tbsp water.


Combine in medium frying pan, bring to boil,


stir constantly until thickened, makes 1 cup.


Spoon over each bread slice, serves 12.
add cinnimon