4 cups whole wheat bread cubes
1/2 cup flaked coconut
3 eggs
1 tsp. cinnamon
2 1/2 cups warm water
1 (14 oz.) can sweetened condensed milk
3 ripe bananas, mashed
2 tbsp. butter
2 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped pecans

Preheat oven to 350°F. Place bread and coconut in buttered 9-inch square pan.

In large bowl, beat eggs and cinnamon. Add remaining ingredients except nuts. Pour over bread, moistening completely. Top with nuts.

Bake at 350°F for 50 minutes or until knife comes out clean. Cool. Serve with Butter Rum Sauce.

BUTTER RUM SAUCE:

1/4 cup (1/2 stick) butter
3/4 cup firmly packed sugar
1/2 cup whipping cream
1 tbsp. rum or 1 tsp. rum flavoring

In saucepan melt butter; add brown sugar and whipping cream. Boil rapidly for 8 to 10 minutes. Add rum.