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.