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| 4 Tasse | Whole wheat bread cubes |
| 1/2 Tasse | coconut flakes |
| 3 | eggs |
| 1 Teelöffel | cinnamon ground |
| 2 1/2 Tasse | water |
| 1 Dose | (14-oz) Eagle Brand sweetened condensed milk (not evaporated milk) |
| 3 | Ripe medium bananas; mashed |
| 2 Esslöffel | Butter or margarine, melted |
| 2 Teelöffel | vanilla extract |
| 1/2 Teelöffel | salt |
| 1/2 Tasse | pecans chopped |
| 1/4 Tasse | butter |
| 3/4 Tasse | brown sugar firmly packed |
| 1/2 Tasse | Borden whipping cream |
| 2 Esslöffel | Rum -or |
| 1 Esslöffel | Rum flavoring |
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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 for 50 minutes or until knife comes out clean. Cool. Serve with Butter Rum Sauce.
Butter Rum Sauce: In saucepan, melt 1/4 cup butter; add 3/4 cup firmly packed brown sugar and 1/2 cup Borden Whipping Cream. Boil rapidly 8 to 10 minutes; add 2 tablespoons rum or 1 teaspoon rum flavoring.
From "Eagle Brand All Time
Favorite Desserts With Eagle
Brand Condensed Milk"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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