Tropical bread pudding
6 servings
Ingredients
| Quantity | 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 | ||
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, 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.