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
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,
Yields
6 Servings