Coconut milk adds a subtle taste of coconut, but you can substitute regular milk. Don't use "cream of coconut," which is a heavily sweetened, thick liquid.
- 1 loaf (1 pound) white bread, crust trimmed, cut into 1-inch pieces
- 3 ripe bananas, peeled, cut lengthwise into 1/2 inch-thick strips
- 2 cups whipping cream
- 2 cups canned unsweetened coconut milk
- 1 1/2 cups sugar
- 8 large egg yolks
- 1/4 teaspoon ground allspice
- 1/2 cup (packed) dark brown sugar
- 1/2 cup toasted shaved coconut flakes
Preheat oven to 350 degrees F. Lightly butter a 13 x 9 x 2-inch baking dish. Arrange bread in baking dish. Arrange bananas strips atop bread.
Bring cream and coconut milk to simmer in large saucepan. Remove from heat. Whisk sugar, egg yolks and allspice in large bowl to blend. Gradually whisk in warm cream mixture. Cool custard slightly. Pour custard over bread and bananas. Press gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Sprinkle brown sugar over top.
Bake until custard is set and top is golden brown, about 55 minutes. Sprinkle with coconut shavings and serve.
Recipe created exclusively for Cooking.com by Lisa Zwirn.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
651 calories; 34g total fat; 223mg cholesterol; 288mg sodium; 79g carbohydrates; 2g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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