Banana Custard with Cinnamon Raisin Bread

Homemade cinnamon raisin bread with overripe bananas that seem to accumulate in our house were turned into a delicious, disappearing Banana Custard.

When eaten warm, right from the oven, the texture is light and pillowy.  Once cooled, it’s simply a sweet, custardy delight. Can’t go wrong.

Serves 12 – 14

Preheat the oven to 350 F.  Use a non stick 13 x 9 sheet cake pan.

• 1/2 a loaf of store bought cinnamon raisin bread or a small homemade loaf, torn into pieces
• 4 over ripe bananas
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 6 large eggs, beaten
• 13 oz can Lite Coconut Milk

Place the torn pieces of bread on the bottom of the sheet cake pan.

Beat together the bananas, sugar, vanilla, cinnamon and salt.

Add the eggs to the banana mixture and beat at medium high speed for another minute.

Add the coconut milk and mix to blend thoroughly.

Pour the mixture on top of the bread (bread will rise to the top) and bake for 65 minutes at 350 F.

Get some ice cream ready, whipped cream, or simply a side of fruit. Enjoy!

Summer desserts:   What’s your favorite?

Joanne