Yield: 8 servings
|6 \N||Slices whole wheat bread- torn into big cubes|
|3 \N||Ripe bananas, mashed|
|1 teaspoon||Ground cinnamon|
|2 cups||Warm water|
|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 cup||Chopped pecans|
|2 tablespoons||Rum or 1 ts rum flavoring|
BUTTER RUM SAUCE
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