tropical bread pudding
| Measure | Ingredient |
|---|---|
| 6 ounces | French bread, sliced 1/2" |
| Thick | |
| 3 | Medium bananas, sliced |
| ½ cup | Flaked or shredded coconut |
| 1 tablespoon | Fresh lemon juice |
| 4 | Eggs |
| ⅓ cup | Packed brown sugar |
| 1½ cup | Half-and-half |
| 1 cup | Milk |
| 1 teaspoon | 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.
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