For the bread pudding: Preheat the oven to 350 degrees F. Grease a casserole pan with butter or cooking spray. Whisk together the eggs. Add the sugar and cinnamon. Mix in the smashed banana. Fold in the banana pieces, pineapple, coconut and pecans. Mix in the bread and let the mixture sit for 10 to 15 minutes, stirring after 5 to 10 minutes. Pour mixture into the pan and bake for about 45 minutes.
For the cream cheese pecan sauce: Meanwhile, whip the cream cheese with a spoon, then slowly add in the sugar until smooth. Mix in the milk and vanilla.
Let the bread pudding cool slightly, and then drizzle the cream cheese sauce over the warm cake. Top with the toasted pecans.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Donna Bell's Bakeshop