Title: Banana Bread Pudding
Categories: Dessert
Yield: 8 Servings

PUDDING
6		Slices whole wheat bread- torn into big cubes
3		Eggs
3		Ripe bananas, mashed
1	ts	Ground cinnamon
2	c	Warm water
14	oz	Can sweetened condensed milk
1/4	c	Flaked or shredded coconut
2	tb	Margerine or butter, melted
2	tb	Vanilla extract
1/2	ts	Salt
1/2	c	Chopped pecans
BUTTER RUM SAUCE
1/4	c	Butter
3/4	c	Brown sugar, firmly packed
1/2	c	Cream
2	tb	Rum or 1 ts rum flavoring

PUDDING: Preheat oven to 350 degrees. Place bread cubes in a greased 9-inch baking pan. In a large bowl, beat together eggs, banana and cinnamon. Add remaining ingredients, except chopped pecans and Butter Rum Sauce.

Pour mixture evenly over bread, moistening completely. Sprinkle pecans on top. Bake 45 to 50 minutes or until knife comes out clean. Cool. Serve warm with Butter Rum Sauce.

BUTTER RUM SAUCE: In a sauce, melt butter; add brown sugar and cream. Boil rapidly 8 to 10 minutes; add rum or rum flavoring. Serve warm. Makes about 1 cup

Source: An article by Joycelyn Winnecke in the Memphis Commercial Appeal

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