Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.04


  3. Categories: Desserts, Breads, Fruits

  4. Yield: 8 servings

  5. 5 tb Butter

  6. 2/3 c Granulated sugar

  7. 12 sl Dry bread, no crust, broken

  8. 3/4 inch pieces 1 lb Ripe bananas

  9. 2 tb Dark Jamaican Rum

  10. 3 tb Apricot preserves

  11. 3 oz Eagle brand condensed milk

  12. 8 Egg yolks

  13. 6 Whole eggs

  14. 2 1/2 c Milk

  15. 1/2 ts Cinnamon

  16. 1/4 ts Nutmeg

  17. 350 degrees. Butter the bottom of an

  18. inch square baking pan with 1 tablespoon of butter and sprinkle with 2 tablespoons of sugar. Place the bread

  19. pieces in the bottom of the pan. Dot with the

  20. remaining butter and sprinkle with 1/4 cup sugar.

  21. Slice the bananas lengthwise into halves. Place on top

  22. of the bread and sprinkle with the rum. Spread the

  23. apricot preserves evenly over the bread and banana

  24. mixture. Ladle condensed milk over the bread. In a

  25. medium sized bowl, whisk together the egg yolks and whole eggs. Heat the milk and remaining sugar until

  26. the mixture begins to simmer. Pour the milk slowly

  27. into the eggs, stirring constantly until well blended.

  28. Pour over the bread and banana mixture. Sprinkle with

  29. cinnamon and nutmeg. Place a heavy platter or cutting

  30. board over the pan to weigh down the mixture. Allow to

  31. sit for 15 minutes. Bake in the preheated oven for 25-30 minutes or until an inserted knife comes out

  32. clean. From "Tropic Cooking/by Joyce LaFray Young" /

  33. typed by Diane Newbury Recipe is credited to Henry

  34. Towle a chef in Coral Gables, FL. --


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