Banana Coconut Bread Pudding with Rum Sauce

• whole wheat bread↗6 slices

  cut into big cubes, toasted (approx, 6 cups)

• eggs↗3

  beaten

• ripe bananas↗3

  mashed

• ground cinnamon↗1 teaspoon
• sweetened condensed milk↗11 ounces
• flaked coconut↗1⁄2 cup
• butter↗2 tablespoons

  melted

• vanilla↗2 teaspoons
• salt↗1⁄2 teaspoon
• chopped walnuts or pecans1⁄2 cup
• Rum Sauce
• butter↗2 tablespoons
• flour↗1 tablespoon
• packed brown sugar2 tablespoons
• whipping cream↗1⁄2 cup
• tablespoons milk↗2
• tablespoons rum or 1 tablespoon rum extract↗2

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.

3. 3

   Stir well to combine.

4. 4

   Leave sit for 15 minutes.

5. 5

   Pour mixture into greased 9x9 inch pan.

6. 6

   Sprinkle nuts evenly over top.

7. 7

   Bake for 45-50 minutes or until knife inserted in centre tests clean.

8. 8

   For sauce: Melt butter in saucepan, stir in flour.

9. 9

   Add brown sugar, cream and milk.

10. 10

    Bring to boil, lower heat and simmer until thickened.

11. 11

    Remove from heat and stir in rum.

12. 12

    Serve warm with pudding.

13. 13

    If sauce becomes too thick, thin with a small amount of milk.