Title: Banana Bread Pudding
Categories: Dessert
Yield: 6 Servings

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

------------------------------BUTTER RUM SAUCE------------------------------
1/4 c Butter
3/4 c Firmly packed brown sugar
1/2 c Borden whipping cream
2 tb Rum -or-
1 tb Rum flavoring

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 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.