This stylized, lighter-than-you-think dessert combines two Big Easy classics—Bananas Foster and bread pudding—into a doubly flavorful dish. We start by swapping traditional French bread with gluten-free bread. The key to a good texture is dry or slightly stale bread; if you use fresh, moist bread, the consistency will be wet and gooey, without the trademark tender bite of a good bread pudding. To dry out too-fresh bread, toast the cubes for 10 minutes in a 350°F oven. Instead of heavy cream, we used evaporated skim milk, and cut the eggs in half, then studded the bread pudding with currants for extra sweetness. Using bananas and rum flavor for a sauce instead of the typical butter and whiskey sauce introduces the flavors of Bananas Foster, while reducing sugar and slashing fat.