There is a grave danger in ritual familiarity with holy matters, even if you are not a professional. It is all too easy to go spiritually brain-dead when the prelude begins, to “say” prayers rather than pray them, to use the cadence of a confession as a rhythmic anesthetic, to mindlessly mouth the words of great hymns and gospel songs, to nod off during the sermon, to glibly mouth evangelical creeds – and then imagine that we’re really spiritual.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Puddings	8	Servings

INGREDIENTS

6		Slices whole wheat bread- torn into big cubes
3		Eggs
3		Ripe bananas, mashed
1	ts	Ground cinnamon
2	c	Warm water
14	oz	Can sweetened condensed milk
1/4	c	Flaked or shredded coconut
2	tb	Margerine or butter, melted
2	tb	Vanilla extract
1/2	ts	Salt
1/2	c	Chopped pecans
1/4	c	Butter
3/4	c	Brown sugar, firmly packed
1/2	c	Cream
2	tb	Rum or 1 ts rum flavoring

INSTRUCTIONS

PUDDING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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