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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|Serving Size: 1 Serving (661g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 900
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