| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Eggs |
|
|
40 |
Servings |
INGREDIENTS
| 2 |
|
Loaves white bread; sliced |
| 2 |
|
Loaves wheat bread; sliced |
| 8 |
oz |
Shredded coconut meat |
| 2 |
lb |
Bananas; peeled and sliced |
| 2 |
lb |
Butter |
| 8 |
oz |
Granulated sugar |
| 1 |
pt |
Mlik |
| 1 |
pt |
Heavy cream |
| 8 |
|
Eggs |
| 1 |
pn |
Cinammon |
| 1 |
pn |
Nutmeg |
INSTRUCTIONS
Butter bread slices. Alternate the bread and the banana in a two buttered
pans. Make a custard combining milk, cream, sugar, eggs and cinammon. Pour
over the bread and banana. Sprinkle with nutmeg. (Do not cover bread
completely with mixture). Bake at 350F.
RUM SAUCE RECIPE
32 OZ. BUTTER 8 OZ. SHORTENING
16 OZ. POWDERED SUGAR 2-3 OZ BACARDI RUM
Melt butter and shortening. Combine and whisk all ingredients until fluffy.
Typed by jazzbel@batelnet.bs.
Recipe by: Goombay Madness
Posted to Bakery-Shoppe Digest V1 #254 by "Jazzbel"
<jazzbel@grouper.BatelNET.bs> on Sep 20, 1997
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