Angel Food Cake Banana Bread Pudding

This makes the lightest bread pudding
I've ever made or eaten in my life!
This is a recipe that belongs in a
baking contest somewhere for sure.

Ingredients:
Ingredients
1 (9 oz) purchased angel food cake,
cut into 1-in. cubes (about 6 cups)
2 1/4 cups milk
3 large eggs
1/2 cup packed light brown sugar
1/4 cup spiced rum
2 tsp vanilla extract
3 firm-ripe bananas, sliced 1⁄2 in. thick
Confectioners’ sugar, for dusting
Lowfat vanilla ice cream (optional)

Directions:
Preheat oven to 350 degrees 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.
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.