Tropical bread pudding #1

6 Servings

Ingredients

Quantity Ingredient
6 ounces French bread; sliced about 1/2-inch thick
3 mediums Bananas; sliced
½ cup Flaked or shredded coconut
1 tablespoon Lemon juice
4 Eggs
⅓ cup Brown sugar; packed
1½ cup Half-and-half
1 cup Milk
1 teaspoon Vanilla extract
Powdered sugar

Directions

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, .

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