---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts, Breads, Fruits
       Yield: 8 servings
       5 tb Butter
     2/3 c  Granulated sugar
      12 sl Dry bread, no crust, broken
            Into 3/4 inch pieces
       1 lb Ripe bananas
       2 tb Dark Jamaican Rum
       3 tb Apricot preserves
       3 oz Eagle brand condensed milk
       8    Egg yolks
       6    Whole eggs
   2 1/2 c  Milk
     1/2 ts Cinnamon
     1/4 ts Nutmeg
   Preheat oven to 350 degrees. Butter the bottom of an 8
   inch square baking pan with 1 tablespoon of butter and
   sprinkle with 2 tablespoons of sugar. Place the bread
   pieces in the bottom of the pan. Dot with the
   remaining butter and sprinkle with 1/4 cup sugar.
   Slice the bananas lengthwise into halves. Place on top
   of the bread and sprinkle with the rum. Spread the
   apricot preserves evenly over the bread and banana
   mixture. Ladle condensed milk over the bread. In a
   medium sized bowl, whisk together the egg yolks and
   whole eggs. Heat the milk and remaining sugar until
   the mixture begins to simmer. Pour the milk slowly
   into the eggs, stirring constantly until well blended.
   Pour over the bread and banana mixture. Sprinkle with
   cinnamon and nutmeg. Place a heavy platter or cutting
   board over the pan to weigh down the mixture. Allow to
   sit for 15 minutes. Bake in the preheated oven for
   25-30 minutes or until an inserted knife comes out
   clean. From “Tropic Cooking/by Joyce LaFray Young” /
   typed by Diane Newbury Recipe is credited to Henry
   Towle a chef in Coral Gables, FL.