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Tropical Bread Pudding

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 10 Minutes
  10 servings
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.
One 1-pound loaf 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 13x9x2-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.

Bake until custard is set and top is golden brown, about 55 minutes. Sprinkle with coconut shavings and serve.

Recipe created exclusively for by Lisa Zwirn.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   10 servings
Calories: 651
Fat. Total: 34g
Fiber: 2g
Carbohydrates, Total: 79g
Sodium: 288mg
% Cal. from Fat: 47%
Cholesterol: 223mg
Protein: 8g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Deborah, BC Reviewed: 11/20/2008
I added a can of pineapple chunks as I only had two bananas. It was similar in taste to pineapple upside down cake! I didn't want to waste the egg whites and had no other need so I made the custard with five whole eggs instead of 8 egg yolks. I also reduced the whipping cream to 1 cup and added the pineapple syrup instead. It turned out great even with all these changes!
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