*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-in. square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature for cake cubes to absorb most of the milk mixture.
*Heat oven to 350°F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
*Let stand 15 minutes. Dust top with confectioners’ sugar. Serve with small scoops of vanilla ice cream.
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