Banana bread pudding

Yield: 8 servings

Measure Ingredient
6 \N Slices whole wheat bread- torn into big cubes
3 \N Eggs
3 \N Ripe bananas, mashed
1 teaspoon Ground cinnamon
2 cups Warm water
¼ cup Butter
¾ cup Brown sugar, firmly packed
14 ounces Can sweetened condensed milk
¼ cup Flaked or shredded coconut
2 tablespoons Margerine or butter, melted
2 tablespoons Vanilla extract
½ teaspoon Salt
½ cup Chopped pecans
½ cup Cream
2 tablespoons 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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