Banana Bread Pudding

6 Servings

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Banana Bread Pudding Ingredients

4 c Whole wheat bread cubes	1/2 ts Salt
1/2 c Flaked coconut	1/2 c Chopped pecans
3 Eggs	BUTTER RUM SAUCE
1 ts Ground cinnamon	1/4 c Butter
2 1/2 c Water	3/4 c Firmly packed brown sugar
1 cn (14-oz) Eagle Brand	1/2 c Borden whipping cream
3 Ripe medium bananas; mashed	2 tb Rum -or-
2 tb Margarine or butter; melted	1 tb Rum flavoring
2 ts Vanilla extract

Instructions for Banana Bread Pudding

Place bread and coconut in buttered 9-inch square baking pan. In large bowl, beat eggs and cinnamon; add remaining ingredients except nuts. Pour over bread, moistening completely. Top with nuts. Bake at 350 degrees for 50 minutes or until knife comes out clean. Cool. Serve with Butter Rum Sauce. Butter Rum Sauce: In saucepan, melt 1/4 cup butter; add 3/4 cup firmly packed brown sugar and 1/2 cup Borden Whipping Cream. Boil rapidly 8 to 10 minutes; add 2 tablespoons rum or 1 teaspoon rum flavoring. FROM "EAGLE BRAND ALL TIME FAVORITE DESSERTS WITH EAGLE BRAND CONDENSED MILK" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BananaCuisine: Uncategorized