Jamaican banana bread custard

5 tb butter
    2/3 c  Granulated sugar
     12 sl Dry bread, no crust, broken
           Into 3/4 inch pieces
      1 lb Ripe bananas
      2 tb Dark Jamaican Rum
      3 tb Apricot preserves
      3 oz Eagle brand condensed milk
      8    Egg yolks
      6    Whole eggs
  2 1/2 c  Milk
    1/2 ts Cinnamon
    1/4 ts Nutmeg
 
  Preheat oven to 350 degrees. butter the bottom of an 8 inch square baking
  pan with 1 tablespoon of butter and sprinkle with 2 tablespoons of sugar.
  Place the bread pieces in the bottom of the pan. Dot with the remaining
  butter and sprinkle with 1/4 cup sugar. Slice the bananas lengthwise into
  halves. Place on top of the bread and sprinkle with the rum. Spread the
  apricot preserves evenly over the bread and banana mixture. Ladle condensed
  milk over the bread. In a medium sized bowl, whisk together the egg yolks
  and whole eggs. Heat the milk and remaining sugar until the mixture begins
  to simmer. Pour the milk slowly into the eggs, stirring constantly until
  well blended. Pour over the bread and banana mixture. Sprinkle with
  cinnamon and nutmeg. Place a heavy platter or cutting board over the pan to
  weigh down the mixture. Allow to sit for 15 minutes. Bake in the preheated
  oven for 25-30 minutes or until an inserted knife comes out clean. From
  "Tropic Cooking/by Joyce LaFray Young" / typed by Diane Newbury Recipe is
  credited to Henry Towle a chef in Coral Gables, FL.