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Name: Tropical Bread Pudding #1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/3 c Brown Sugar packed; 1 c milk; 1/2 c Flaked or shredded coconut; 1 tb Lemon juice; 3 md Bananas; sliced; Powdered sugar; 1 1/2 c Half-and-half; 6 oz French bread; sliced about; 4 Eggs; 1 ts Vanilla extract

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INGREDIENTS

1/3 c Brown Sugar ; packed
1 c milk
1/2 c Flaked or shredded coconut
1 tb Lemon juice
3 md Bananas; sliced
Powdered sugar
1 1/2 c Half-and-half
6 oz French bread; sliced about
4 Eggs
1 ts Vanilla extract

Servings

INSTRUCTIONS

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. Top with the remaining bread. In a bowl, beat the eggs and the brown sugar. Beat in half-and-half, milk and vanilla to blend thoroughly. Pour over the bread. Press bread down slightly to saturate completely. Bake in a preheated 400-degree oven until the bread is browned and the custard is set, 45-55 minutes. Cool slightly, then dust with powdered sugar. Garnish with additional bnanan slices, if desired. Serve warm, perhaps topped with whipped cream or vanilla ice cream. MEMPHIS COMMERCIAL APPEAL, 03/02/1988 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Tropical Bread Pudding #1

1/3 c Brown Sugar packed
1 c milk
1/2 c Flaked or shredded coconut
1 tb Lemon juice
3 md Bananas; sliced
 Powdered sugar
1 1/2 c Half-and-half
6 oz French bread; sliced about
4 Eggs
1 ts Vanilla extract

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. Top with the remaining bread.     In a bowl, beat the eggs and the brown sugar. Beat in half-and-half, milk  and vanilla to blend thoroughly. Pour over the bread. Press bread down  slightly to saturate completely.     Bake in a preheated 400-degree oven until the bread is browned and the  custard is set, 45-55 minutes. Cool slightly, then dust with powdered  sugar. Garnish with additional bnanan slices, if desired.     Serve warm, perhaps topped with whipped cream or vanilla ice cream.    MEMPHIS COMMERCIAL APPEAL,    03/02/1988    From a collection of my mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (661g)
Recipe Makes: 6 Servings

Calories: 900
Calories from Fat: 589 (65%)

Amt Per Serving		% DV

	Total Fat 65.5g	87 %
	Saturated Fat 35.6g	178 %
	Monounsaturated Fat 20.5g
	Polyunsanturated Fat 4.1g
Cholesterol 862.5mg		265 %
Sodium 418.1mg		14 %
Potassium 828.7mg		22 %
Total Carbohydrate 46.9g		14 %
	Dietary Fiber 0g	0 %
	Sugars, other 46.9g
Protein 33.9g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 900

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