| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 4 | c | Whole wheat bread cubes |
| 1/2 | c | Flaked coconut |
| 3 | Eggs | |
| 1 | ts | Ground cinnamon |
| 2 1/2 | c | Water |
| 1 | cn | (14-oz) Eagle Brand sweetened condensed milk (not evaporated milk) |
| 3 | Ripe medium bananas; mashed | |
| 2 | tb | Margarine or butter; melted |
| 2 | ts | Vanilla extract |
| 1/2 | ts | Salt |
| 1/2 | c | Chopped pecans |
| 1/4 | c | Butter |
| 3/4 | c | Firmly packed brown sugar |
| 1/2 | c | Borden whipping cream |
| 2 | tb | Rum -or- |
| 1 | tb | Rum flavoring |
INSTRUCTIONS
BUTTER RUM SAUCE 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 Recipe Archive, http://www.erols.com/hosey.
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