Peanut Brittle Bread Pudding with Bananas Foster Sauce

2 1/4 cups milk
4 beaten eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely shredded orange peel
1/2 teaspoon ground cinnamon
4 cups dry French, Italian or sourdough bread cubes*
1 cup coarsely chopped peanut brittle
Bananas Foster Sauce
Vanilla ice cream (optional)

Heat oven to 350 degrees F.

In a bowl beat together milk, eggs, sugar, vanilla extract, orange peel and cinnamon. Place bread cubes in an ungreased 2-quart square baking dish. Pour egg mixture evenly over bread cubes. Sprinkle with chopped peanut brittle. Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Cool slightly. Serve warm with Bananas Foster Sauce and vanilla ice cream, if desired.

Makes 8 servings.

* To dry bread cubes, place cubes in a large pan and bake in a 350 degrees F oven for 10 to 15 minutes or until dry but not brown, stirring twice.

Bananas Foster Sauce:
1/3 cup butter or margarine
1/3 cup packed brown sugar
2 medium bananas, sliced
1/8 teaspoon ground cinnamon
1 tablespoon rum or orange juice
1 tablespoon banana liqueur or orange juice

In a large skillet melt butter over medium heat. Stir in brown sugar until melted. Add bananas. Cook and gently stir over medium heat about 1 minute or until heated through. Remove from heat. Stir in remaining ingredients. Serve immediately with Peanut Brittle Bread Pudding.

Makes 1 1/2 cups.