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.
What Makes This Jamaican Banana Bread Custard Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jamaican Banana Bread Custard.
Ready to make this Jamaican Banana Bread Custard Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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.
Yields
8 Servings
Leave a Reply