Spiced Caribbean Bread Pudding
with Warm Caramel–Pecan Sauce

8 cups French or Italian bread, cut into 1-inch cubes and toasted 1/4 cup melted butter or margarine 5 eggs 1 cup pineapple ice cream topping 1 cup sugar 3 cups buttermilk

1 tsp. ground cinnamon 3 medium bananas, cut into 1/2-inch slices 1 cup caramel ice cream topping 3/4 cup chopped pecans, toasted

Preheat oven to 350° F. Spray 13 x 9 baking pan with vegetable cooking spray. Toss together bread cubes with butter, in large bowl. Set aside. Beat together eggs. Stir in pineapple topping, sugar, buttermilk, and cinnamon until blended. Spoon mixture over bread cubes, stirring gently. Let sit 10 minutes. Stir in bananas and spoon into prepared pan. Bake 60 minutes or until the top is brown and the center slightly soft. Stir together caramel sauce and pecans in small saucepan and heat until hot. Serve bread pudding warm or at room temperature with sauce. Makes 8 servings.