Another success from the kitchen of Christopher Jones. This is a terrific make ahead recipe that will delight one and all. The topping is made first using brown sugar, butter, whipping cream, spices, pecans and sliced bananas. Poured into a 13 x 9 baking dish it is then topped with slices of challah bread (or egg bread). The final step is a simple French toast batter — milk, eggs, sugar, and vanilla. Pour it over the top, cover and put into the refrigerator overnight. In the morning all you have to do is turn the oven to 375 F and bake for 35 – 40 minutes. I do recommend that you take your baking dish out for about 30 minutes before baking just to avoid any unseen disasters like a shattered glass dish. The bread may puff up a bit in the oven but it will settle once it has cooled for about 10 minutes. Invert, slice and serve — no flames, but all the goodness of bananas foster for breakfast.
BANANAS FOSTER BAKED FRENCH TOAST (Serves 6)
- 1/2 cup butter, cubed
- 2/3 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup chopped pecans, optional
- 3 large bananas, sliced
- 12 slices egg bread or challah (about 3/4 pound)
- 1-1/2 cups 2% milk
- 3 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Place butter in a microwave-safe bowl; microwave, covered, 30-45 seconds or until melted. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.
- Transfer to a greased 13×9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
- Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.
- Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes. Invert to serve. Yield: 6 servings.
~ from TasteOfHome.com ~