Cut bread into medium cubes with the Bread Knife. Transfer to 3-quart Mixing Bowl, and pour half condensed milk, half evaporated milk and half coconut milk. Stir well.
Add beaten eggs, wine, plantains, pecans, vanilla extract, cinnamon and nutmeg. Mix well and allow bread to soak in mixture for about 15 minutes.
In the meantime, in the 2-quart Saucepan, mix 3 remaining milks (evaporated, condensed and coconut), and cook for 8 minutes at medium heat, or until they start to thicken. Stir occasionally. If more thickening is needed, stir whole wheat flower using the Whisk.
Preheat 12-inch Gourmet Skillet at medium heat for 2 minutes, add cooking spray, and incorporate bread mixture.
Reduce heat to low, cover and cook for 18 minutes.
Remove skillet from the stove, and let pudding rest for about 5 minutes.
Serve and pour milk mixture on top of each portion.
