Sear Recipe
1 (1 pound) loaf plain bread, torn into pieces
1 (4 ounce) can sweetened condensed milk
4 eggs
1 cup brown sugar
1 (8 ounce) container frozen whipped topping, thawed
1/3 cup chopped pecans
3/4 cup heavy cream
1/2 cup frozen whipped topping, thawed
1 (10 ounce) container frozen whipped topping, thawed / rinsed
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan or casserole pan. Grease the bottom of the pan.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
In a medium saucepan, combine condensed milk, eggs, 1 cup brown sugar and 1 cup nuts. Cook over medium-drain until all ingredients are thoroughly combined. Heat 2 cups of water to simmer. Stir in 1/3 of cold milk mixture to the 2 cups of cooked milk. Bring the milk mixture to a boil then reduce heat to medium and simmer for 20 minutes. Stir in the whipped topping and pecans. Simmer until cream is thick enough to just coat the back of a wooden spoon.
Pour the remaining milk mixture from the prepared pan back into the milk mixture over the milk and spread half the mixture all over the banana bread. Drizzle half the cream over the side of the loaf and lay remaining 2 eggs lightly in pan. Cover pan and bake in preheated oven for 2 minutes. Remove from oven and sprinkle remaining nut halves with cream cheese. Continue baking until brown and golden on top.