Recipe: Banana Bread Pudding with Butter Rum Sauce (using sweetened condensed milk)

BANANA BREAD PUDDING

4 cups whole wheat bread cubes
1/2 cup flaked coconut
3 eggs
1 teaspoon ground cinnamon
2 1/2 cups water
1 (l4-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 ripe medium bananas, mashed
2 tablespoons margarine or butter, melted
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
Butter Rum Sauce (recipe follows)

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 F for 50 minutes or until knife comes out clean. Cool.

Serve with Butter Rum Sauce.

BUTTER RUM SAUCE

1/4 cup butter
3/4 cup firmly packed brown sugar
1/2 cup Borden heavy (whipping) cream
2 tablespoons rum (or 1 teaspoon rum flavoring)

In saucepan melt butter, add brown sugar and heavy cream. Boil rapidly 8 to 10 minutes; add rum or rum flavoring.

Makes 6 to 8 servings
Source: Recipe booklet: Eagle Brand All Time Favorite Desserts, Borden, Inc., 1994