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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°F Butter or spray with cooking spray a 9x13 glass or ceramic baking pan. Slice two of the bananas into the bottom of the dish. Tear about half the loaf of bread into small pieces over the bananas in the pan. Slice the remaining banana over the bread, and dot with about half of the butter. Tear the remaining bread into the pan, and dot with the remaining butter. In a medium bowl, whisk the eggs with the sugar, then whisk in the milk. Pour the milk mixture over the bread in the pan. Use your hands to gently push the bread mixture down so all the bread is moistened, it does not have to be submerged in the milk. Let stand for about 10 minutes, then bake for 50 to 60 minutes till golden brown on top. The pudding will be a little jiggly in the middle when you take it out of the oven but will set up as it cools slightly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
loaf cuban bread	1			-	-	-	-
banana	3		ripe	600.75	154.17	7.3575	2.2275
butter	1/2	cup		684.0	31.428	21.372	57.6
egg	3			214.5	1.08	18.84	14.265
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
milk	4	cups		595.36	46.6528	30.744	31.9152

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.