1 (16 ounce) can English muffin mix
3 eggs
1 1/3 cups milk
1/2 teaspoon salt
1 (16 ounce) package instant coconut cream pudding mix
1 2/3 cups crushed pineapple, garnish and mingle with whipping cream
8 bananas, peeled and cut into 1-inch rounds
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease 12 muffin cups. Cut each muffin size in half, and scoop/jam each into a greased 12-cup muffin-size mold.
In a large bowl, cream together the eggs and milk. Beat in the salt and pudding mix. Mix in the crushed pineapple, and mix with the custard.
Spread batter into prepared muffin cups. Dust with confectioners' sugar. Sprinkle bananas over each muffin.
Bake in preheated oven for 40 minutes. Turn off oven.
After 40 minutes of baking, remove muffins from oven, and brush with egg and sugar glaze. Serve warm.
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