| 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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