1 loaf banana bread (9 x 5)
2 cups milk
1 cup half-and-half
4 large eggs
1/3 cup sugar
1 teaspoon vanilla
2 cups milk
1 cup half-and-half
4 large eggs
1/3 cup sugar
1 teaspoon vanilla
Directions
Preheat oven to 350 degrees. Prepare an 8 x 8 baking dish with non-stick cooking spray. In a mixing bowl, beat the milk, half-and-half, eggs, sugar and vanilla together until frothy. Slice the bread into one-inch squares and place in the baking dish. Pour the milk mixture over the top and allow the dish to rest for five minutes before baking for 50-60 minutes, or until a knife comes out clean. Remove from heat and allow to cool for 5-10 minutes before serving with ice cream or warm cream.
Preheat oven to 350 degrees. Prepare an 8 x 8 baking dish with non-stick cooking spray. In a mixing bowl, beat the milk, half-and-half, eggs, sugar and vanilla together until frothy. Slice the bread into one-inch squares and place in the baking dish. Pour the milk mixture over the top and allow the dish to rest for five minutes before baking for 50-60 minutes, or until a knife comes out clean. Remove from heat and allow to cool for 5-10 minutes before serving with ice cream or warm cream.
HINT: This recipe works particularly well if the bread is slightly stale because it soaks up the custard and is able to retain some shape. Fresh bread will work, but may not hold the cube shapes as well.
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