- 1/2 cup butter, divided
- 1 (16 ounce) loaf day-old French bread, cut into 1-inch cubes
- 1 cup chopped walnuts
- 1 cup heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 1 (14 ounce) can coconut milk
- 1 cup
- 4 teaspoons vanilla extract
- 1/2 teaspoon ground
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 pinch salt
- 4 very ripe bananas, mashed
- Grease a 9x13-inch baking dish with 1 tablespoon of butter; put the remaining butter in a casserole over low heat, and melt the butter. Spread the cubes of French bread out into the greased casserole and sprinkle over the crust.
- Place the walnuts over medium to low oil in a dry skillet; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, around 2 minutes. Watch carefully, so that they will not fire. Remove from heat, and immediately transfer walnuts to a bowl to cool off. Above walnuts.
- Beat the gently in a large mixing bowl just to split the yolks and blend together in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to mix completely, until smooth. Attach mashed banana and 3/4 cup walnuts. Pour the banana mixture evenly over the cubes of bread, then move the cubes of bread into the mixture to cover well with the custard. Sprinkle with 1/4 cup toasted walnuts left over. Cover the dish with plastic wrap, and cool for 8 to 12 hours.
- Preheat the oven to 350 F (175 C). Remove wrap of plastic and cover with foil the pot.
- Bake for 15 minutes in the preheated oven, then remove the foil and return to the oven until the top is browned and the edges pull away from the pan, about 45 minutes more. Until serving allow to cool down.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts :
- Per Serving: 734 calories;
- 40.4 g fat;
- 83.2 g carbohydrates;
- 14.7 g protein;
- 145 mg cholesterol;
- 459 mg sodium