The best delicious Jamaican Banana Bread Custard recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jamaican Banana Bread Custard recipe today!
Hello my friends, this Jamaican Banana Bread Custard recipe will not disappoint, I promise! Made with simple ingredients, our Jamaican Banana Bread Custard is amazingly delicious, and addictive, everyone will be asking for more Jamaican Banana Bread Custard.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jamaican Banana Bread Custard.
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5 tb Butter 3 oz Eagle brand condensed milk
2/3 c Granulated sugar 8 Egg yolks
12 sl Dry bread, no crust, broken 6 Whole eggs
Into 3/4 inch pieces 2 1/2 c Milk
1 lb Ripe bananas 1/2 ts Cinnamon
2 tb Dark Jamaican Rum 1/4 ts Nutmeg
3 tb Apricot preserves
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.
Yields
8 servings
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