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BANANA BREAD PUDDING

6 slices whole wheat bread, torn into big cubes
3 eggs
3 ripe bananas, mashed
1 tsp ground cinnamon
2 cup warm water
1 can sweetened condensed milk, (14 oz)
1/4 cup flaked or shredded coconut
2 Tbsp margarine or butter, melted
2 Tbsp vanilla extract
1/2 tsp salt
1/2 cup chopped pecans

1/4 cup butter
3/4 cup brown sugar, firmly packed
1/2 cup cream
6 Tbsp rum

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.

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