Jamaican Banana Bread Custard

Title: JAMAICAN BANANA BREAD CUSTARD

Categories: Desserts, Breads, Fruits

Yield: 8 servings

5 tb Butter

2/3 c Granulated sugar

12 sl Dry bread, no crust, broken

3/4 inch pieces 1 lb Ripe bananas

2 tb Dark Jamaican Rum

3 tb Apricot preserves

3 oz Eagle brand condensed milk

8 Egg yolks

6 Whole eggs

2 1/2 c Milk

1/2 ts Cinnamon

1/4 ts Nutmeg

350 degrees. Butter the bottom of an

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

pieces in the bottom of the pan. Dot with the

remaining butter and sprinkle with 1/4 cup sugar.

Slice the bananas lengthwise into halves. Place on top

of the bread and sprinkle with the rum. Spread the

apricot preserves evenly over the bread and banana

mixture. Ladle condensed milk over the bread. In a

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

the mixture begins to simmer. Pour the milk slowly

into the eggs, stirring constantly until well blended.

Pour over the bread and banana mixture. Sprinkle with

cinnamon and nutmeg. Place a heavy platter or cutting

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

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

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

typed by Diane Newbury Recipe is credited to Henry

Towle a chef in Coral Gables, FL. --