Ingredients

6 slices whole wheat bread, torn into big cubes
3 eggs
3 ripe medium bananas, mashed
1 teaspoon ground cinnamon
2 cups warm water
1 14-ounce can sweetened condensed milk
1/2 cup flaked or shredded coconut
2 tablespoons margarine or butter, melted
2 tablespoons vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
Butter Rum Sauce

Preheat oven to 350 degrees. Place bread cubes in a greased 9-inch square 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 inserted in center comes out clean. Cool. Serve warm with Butter Rum Sauce. Makes 6 to 9 servings.

Directions

Butter Rum Sauce: In a saucepan, melt 1/4 cup butter; add 3/4 cup firmly packed brown sugar and 1/2 cup cream. Boil rapidly 8 to 10 minutes; add 2 tablespoons rum or 1 teaspoon rum flavoring. Serve warm. Makes about 1 cup.