INGREDIENTS:

6 slices whole wheat bread — torn into big cubes
3 Eggs
3 Ripe bananas — mashed
1 teaspoon Ground cinnamon
2 cups Warm water
1 can sweetened condensed milk — (14 oz)
1/4 cup Flaked or shredded coconut
2 tablespoons Margarine or butter — melted
2 tablespoons Vanilla extract
1/2 teaspoon Salt
1/2 cup Chopped pecans
***Rum Sauce***

1/4 cup Butter
3/4 cup Brown sugar — firmly packed
1/2 cup Cream
6 tablespoons Rum

DIRECTIONS:

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 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 Rum Sauce.

Rum Sauce: In a sauce, melt butter; add brown sugar and cream. Boil rapidly 8 to 10 minutes; add rum. Serve warm. Makes about 1 cup.

This recipe for Banana Bread Pudding serves/makes 6.

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