Ingredients:
2 pounds ripe bananas
Juice of 1 lemon
1 cup butter
2 cups light brown sugar
1⁄2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup heavy cream
3 cups milk
4 egg yolks
4 eggs
1 teaspoon vanilla
1 small Portuguese sweet bread or brioche, cut intoone-inch cubes
Procedure:
Slice bananas and toss with lemon. Melt butter and then add brown sugar, nutmeg and cinnamon and stir until bubbly, about three minutes.
Slowly add cream and milk. Bring to a simmer. In a large bowl, whisk eggs until frothy, slowly add hot milk and cream and, finally, the vanilla.
In a greased 13-inch by 9-inch pan, spread half of the bread cubes, then top with half the custard mixture, then spread half the sliced bananas over that. Repeat with the other half of everything. Cover with a sheet of greased aluminum foil. Bake at 350 degrees for 1¼ hours, until the middle is set. Serve warm with caramel sauce and whipped cream or vanilla ice cream.
Juice of 1 lemon
1 cup butter
2 cups light brown sugar
1⁄2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup heavy cream
3 cups milk
4 egg yolks
4 eggs
1 teaspoon vanilla
1 small Portuguese sweet bread or brioche, cut intoone-inch cubes
Procedure:
Slice bananas and toss with lemon. Melt butter and then add brown sugar, nutmeg and cinnamon and stir until bubbly, about three minutes.
Slowly add cream and milk. Bring to a simmer. In a large bowl, whisk eggs until frothy, slowly add hot milk and cream and, finally, the vanilla.
In a greased 13-inch by 9-inch pan, spread half of the bread cubes, then top with half the custard mixture, then spread half the sliced bananas over that. Repeat with the other half of everything. Cover with a sheet of greased aluminum foil. Bake at 350 degrees for 1¼ hours, until the middle is set. Serve warm with caramel sauce and whipped cream or vanilla ice cream.
Restaurant: Downcity Diner, Providence, RI, USA
Recipe Type: Authentic
Submitted By: Paul Shire and Anthony Salemme, Restaurant OwnerRecipe Type: Authentic
Recipe Author: Downcity Diner
Recipe Source: http://res.providencejournal.com/marketplace/special-sections/assets/files/1018_dining_guide.pdf