Baked Banana French Toast
This easy overnight recipe makes a delightful breakfast or brunch entree. The decadent flavor is reminiscent of banana pudding, so I’ve also served it for dessert. Nancy Zimmerman, Cape May Court House, NJ
Prep: 20 min. + chilling Bake: 55 min. + standing Makes: 12 servings
2 cups sliced ripe bananas
2 Tbsp. lemon juice 9 cups cubed French bread 1 pkg. (8 oz.) cream cheese, cubed 9 large eggs 4 cups 2% milk 1/₂ cup sugar 1/4 cup butter, melted 1/4 cup maple syrup 1/₂ tsp. ground cinnamon
1. In a small bowl, toss sliced bananas with lemon juice. Place half of the bread in a greased 13x9-in. baking dish; layer with the cream cheese, bananas and remaining bread.
2. In a large bowl, whisk the eggs, milk, sugar, butter, syrup and cinnamon; pour over bread. Cover and refrigerate for 8 hours or overnight.
3. Remove dish from the refrigerator about 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 55-65 minutes. Let stand for 10 minutes before serving.
1 PIECE 348 cal., 16g fat (9g sat. fat), 196mg chol., 361mg sod., 40g carb.
(20g sugars, 1g fiber), 13g pro.