Banana Bread French Toast Casserole

Note this requires overnight refrigeration prior to baking.

1. Take an 11 x 7 baking dish and grease it well with vegetable shortening or butter. Add the cubed banana bread into the dish and set it aside. In a bowl, thoroughly whisk together the chocolate almond milk, vanilla almond milk, eggs, banana extract, cinnamon, nutmeg and salt. Pour it all over the cubed bread in the dish, then gently press the bread into it to make sure everything gets well soaked in the custard. Cover the dish with foil and let it sit in the refrigerator overnight.
2. In the morning, preheat the oven to 350 F. Take the baking dish out of the refrigerator and uncover it. Sprinkle the top with lots of chopped walnuts to your taste, then get the casserole into the oven to bake for 40 minutes. The edges should get lovely and crispy with a soft, custardy interior.
3. While the casserole bakes, prepare the banana rum sauce. It’s easy and so very yummy! In a small pot, combine the water and brown sugar and heat it over medium high heat. While it heats up add the sliced bananas, cinnamon and rum. Let the sauce cook on medium high for 10-15 minutes, until it becomes a thick syrup. Take it off of the heat and set it aside.
4. When the casserole is done, take it out of the oven and let it set for about 5 minutes, then cut it into 4 equal pieces. Plate each piece and top them all with the yummy banana rum sauce and serve immediately!