| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Dessert | 6 | Servings |
INGREDIENTS
| 6 | oz | French bread; sliced about 1/2-inch thick |
| 3 | md | Bananas; sliced |
| 1/2 | c | Flaked or shredded coconut |
| 1 | tb | Lemon juice |
| 4 | Eggs | |
| 1/3 | c | Brown sugar; packed |
| 1 1/2 | c | Half-and-half |
| 1 | c | Milk |
| 1 | ts | Vanilla extract |
| Powdered sugar |
INSTRUCTIONS
Arrange half the bread in the bottom of a greased 9-inch square baking pan. In a bowl, toss the bananas, coconut and lemon juice. Distribute evenly over the bread layer. Top with the remaining bread. In a bowl, beat the eggs and the brown sugar. Beat in half-and-half, milk and vanilla to blend thoroughly. Pour over the bread. Press bread down slightly to saturate completely. Bake in a preheated 400-degree oven until the bread is browned and the custard is set, 45-55 minutes. Cool slightly, then dust with powdered sugar. Garnish with additional bnanan slices, if desired. Serve warm, perhaps topped with whipped cream or vanilla ice cream. MEMPHIS COMMERCIAL APPEAL, 03/02/1988 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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