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Banana Coconut Bread Pudding

Banana Coconut Bread Pudding Recipe

Prep Time: 15 minutes plus baking time
Preheat To: 350ºF (180ºC)
Serving: 6-8


4 cups (1 L) whole wheat bread cubes (5 slices)
3 ripe medium bananas, mashed
3 eggs
1 tsp (5 mL) ground cinnamon
½ cup (125 mL) flaked coconut
2 1/2 cups (625 mL) warm water
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
2 tbsp (30 mL) butter, melted
2 tsp (10 mL) vanilla extract
1/2 tsp (2.5 mL) salt
½ cup (125 mL) chopped pecans


1.  Place bread cubes in 9" square (2.5 L) parchment paper-lined baking pan.
2.  In large bowl, beat bananas with eggs and cinnamon; add remaining ingredients except Butter Rum Sauce. Pour evenly over bread, moistening completely. Top with chopped pecans.
3.  Bake in preheated 350°F (180°C) oven 45 to 50 minutes or until knife inserted in centre comes out clean. Serve warm with Butter Rum Sauce.

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