Banana Bread Pudding
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Ingredients:
- 4 cup bread (whole wheat cubes)
- 1/2 cup coconut (flaked )
- 3 egg
- 1 teaspoon cinnamon (ground )
- 2 1/2 cup water
- 1 can condensed milk ((14-oz) eagle brand sweetened (not evaporated milk))
- 3 banana (ripe medium mashed)
- 2 tablespoon margarine ( or butter; melted)
- 2 teaspoon vanilla ( extract)
- 1/2 teaspoon salt
- 1/2 cup pecan (chopped )
- (------------------------------BUTTER RUM SAUCE------------------------------)
- 1/4 cup butter
- 3/4 cup brown sugar (firmly packed )
- 1/2 cup cream (borden whipping )
- 2 tablespoon rum ( -or-)
- 1 tablespoon rum ( flavoring)
- 1/2 cup coconut (flaked )
- 3 egg
- 1 teaspoon cinnamon (ground )
- 2 1/2 cup water
- 1 can condensed milk ((14-oz) eagle brand sweetened (not evaporated milk))
- 3 banana (ripe medium mashed)
- 2 tablespoon margarine ( or butter; melted)
- 2 teaspoon vanilla ( extract)
- 1/2 teaspoon salt
- 1/2 cup pecan (chopped )
- (------------------------------BUTTER RUM SAUCE------------------------------)
- 1/4 cup butter
- 3/4 cup brown sugar (firmly packed )
- 1/2 cup cream (borden whipping )
- 2 tablespoon rum ( -or-)
- 1 tablespoon rum ( flavoring)
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,
Makes 6 Servings
Techniques:
baking
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