Spelt Berry, Pineapple, and Banana Breakfast Custard [I Like To Share Recipes]

1 quart cooked spelt berries
1 (20 oz) can crushed pineapple, drained.
4 very ripe bananas
18 extra large eggs
2 cups sugar
2 tsp almond extract
2 cans silk coconut milk
non-stick cooking spray

Preheat oven to 350F for 15 minutes.

Every thing in this recipe is pureed except the crushed pineapple. Spray a large 10"x 14"x 4" baking pan with non-stick cooking spray. Place a baking sheet with a 1" raised edge underneath the baking pan and fill the baking sheet with 2 cups of water.

Puree every ingredient except the pineapple in your blender. Pour the puree into the baking pan, and then add the crushed pineapple.

Bake for 60 minutes. Pull the pan out on the rack slowly, being aware that hot water might still be left in the bottom tray. Test the custard with a toothpick in the center. It should come out clean. If not, return to the oven for 10 minutes more.

Refrigerate when cool, makes 18 servings.