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Title: Tropical Bread Pudding
Categories: Dessert Bread
Yield: 6 Servings
| 6 | oz | French bread, sliced 1/2" |
| Thick | ||
| 3 | Medium bananas, sliced | |
| 1/2 | c | Flaked or shredded coconut |
| 1 | tb | Fresh lemon juice |
| 4 | Eggs | |
| 1/3 | c | Packed brown sugar |
| 1 1/2 | c | Half-and-half |
| 1 | c | Milk |
| 1 | ts | Vanilla |
| Powdered sugar | ||
| Banana slices |
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, and top with the remaining bread. In a bowl, beat the eggs and brown sugar. Beat in the half-and-half, milk, and vanilla to blend thoroughly. Pour over the bread, and press the bread down slightly to saturate it completely.
Bake in a 400F oven until the bread is browned and the custard is set, 45-55 minutes. Cool slightly. Dust with powdered sugar, and garnish with additional banana slices. Serve warm. Top with whipped cream or vanilla ice cream, if desired.
Source: Cold Spaghetti at Midnight by Maggie Waldron (1992)
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