Recipe - Banana Bread Pudding

4 cup Whole wheat bread cubes
One half cup Flaked coconut
3 Eggs
1 teaspoon Ground cinnamon
2 One half cup Water
1 cn (14oz) Eagle Brand
sweetened condensed milk
(not evaporated milk)
3 Ripe medium bananas; mashed
2 tablespoon Margarine or butter; melted
2 teaspoon Vanilla extract
One half teaspoon Salt
One half cup Chopped pecans

BUTTER RUM SAUCE
One fourth cup Butter
Three fourths cup Firmly packed brown sugar
One half cup Borden whipping cream
2 tablespoon Rum or
1 tablespoon Rum flavoring

Place bread and coconut in buttered 9inch 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 One fourth cup butter; add Three fourths cup firmly
packed brown sugar and One half 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 mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.