Baked Banana French Toast

Simple & Delicious - - SPECIAL SECTION -

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.

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