Jamaican Banana Bread Custard

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Title: JAMAICAN BANANA BREAD CUSTARD
Categories: Desserts, Breads, Fruits
Yield: 8 servings

5 tb Butter
2/3 c Granulated sugar
12 sl Dry bread, no crust, broken
Into 3/4 inch pieces
1 lb Ripe bananas
2 tb Dark Jamaican Rum
3 tb Apricot preserves
3 oz Eagle brand condensed milk
8 Egg yolks
6 Whole eggs
2 1/2 c Milk
1/2 ts Cinnamon
1/4 ts Nutmeg

Preheat oven to 350 degrees. 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 1/4 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
25-30 minutes or until an inserted knife comes out
clean. From "Tropic Cooking/by Joyce LaFray Young" /
typed by Diane Newbury Recipe is credited to Henry
Towle a chef in Coral Gables, FL.

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