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Jamaican Banana Bread Custard

 

71

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

75

min

Trans-fat Free
 

Ingredients

5 tablespoons butter
cup sugar
granulated
12 slices bread
dry, crusts removed, broken into 3/4 inch pieces
1 pound bananas
ripe
2 tablespoons jamaican rum
dark
*
3 tablespoons apricot preserves (jam)
3 ounces milk, sweetened condensed
8 each egg yolks
*
6 large eggs
2 ½ cups milk
½ teaspoon cinnamon
¼ teaspoon nutmeg
*

Directions

Preheat oven to 350℉ (180℃).

Butter the bottom of an 8 inch square baking pan with 1 tablespoon of butter and sprinkle with 2 tablespoons of sugar.

Place the bread pieces in the bottom of the pan.

Dot with the remaining butter and sprinkle with ¼ cup sugar.

Slice the bananas lengthwise into halves.

Place on top of the bread and sprinkle with the rum.

Spread the apricot preserves evenly over the bread and banana mixture.

Ladle condensed milk over the bread.

In a medium sized bowl, whisk together the egg yolks and whole eggs.

Heat the milk and remaining sugar until the mixture begins to simmer.

Pour the milk slowly into the eggs, stirring constantly until well blended.

Pour over the bread and banana mixture.

Sprinkle with cinnamon and nutmeg.

Place a heavy platter or cutting board over the pan to weigh down the mixture.

Allow to sit for 15 minutes.

Bake in the preheated oven for 25 to 30 minutes or until an inserted knife comes out clean.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 43331% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 411mg 17%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 10%
Sugars g
Protein 24g
Vitamin A 13% Vitamin C 10%
Calcium 21% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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