Tropical Banana Bread Pudding
This bread pudding will transport you to the tropics with island-inspired ingredients like chopped bananas, rum extract and shredded coconut.
6 slices Nature's Own Butterbread
1 cup chopped bananas
1 1/2 cups half-and-half
1/4 cup packed brown sugar
2 tablespoons lemon juice
2 teaspoons rum extract
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup shredded coconut
Preheat oven to 250° F.
Place bread slices directly on oven rack. Bake just until slices are dried out, about 2 to 3 minutes.
Cool slightly; cut into cubes.
Increase oven temperature to 350°F.
Place bread cubes in greased 1 1/2-quart shallow baking dish. Top with bananas.
Beat eggs in large bowl until foamy. Add half-and-half, sugar, lemon juice, extract, allspice and salt; beat well.
Pour egg mixture into baking dish. Gently press bread cubes and bananas into liquid.
Bake at 350°F for 40 minutes or until knife inserted near center comes out clean.
Sprinkle coconut evenly over top. Continue baking about 5 minutes or until coconut is golden.
Cool slightly. Serve warm.