Wednesday, January 12, 2011

Baked Banana Bread French Toast Casserole w/ Pecan Topping

I decided to go on a breakfast for dinner adventure! I wanted a pop in the oven  casserole type dish because it was Tae Kwon Do night so this is what I came up with! Whipped it up early AM and baked it in the evening.... Also a great overnight casserole to make in the evening for a delicious breakfast!

 2 loaves banana bread (You want around 18  slices)
3 ripe bananas
5 large eggs
1 cup half and half(use fat free to slim it down, or use all milk, wont be as creamy but still works)
1 1/2 cups milk
2 TB white sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg

Grease a 9 x 13 casserole dish.
Slice banana bread into 1/2 inch slices. Layer 1 loaf on the bottom,

Slice bananas and place over the bottom layer.

Overlap remaining slices over the bananas.

In a bowl gently beat together remaining ingredients.

Pour evenly over the layers making sure to get it down into the gaps.

Cover with foil and refrigerate at least 6 hours.

Pecan Topping:(optional but MIGHTY tasty!)
6 TB butter, melted
1/4 cup packed brown sugar
1/3 cup chopped pecans
1 TB REAL maple syrup (use honey if you dont have real syrup)
cinnamon and nutmeg to taste

Combine all in a small bowl.

Preheat oven to 350

Pull the casserole from the fridge,
Spread topping over the bread slices.
Cover loosely with foil

Bake for 30 minutes, remove foil and bake 20 more until puffy and browned.
Top with more bananas and serve with maple syrup.

I made this for 9 servings 2 slices banana bread each
Per Serving(9)-using fat free milk
Using Regular 1/2 &1/2
With Pecans LINK
W/O Pecans  LINK
Using FF 1/2 & 1/2
With Pecans  LINK
W/O Pecans LINK
Using all Fat free milk:
With Pecans  LINK
W/O Pecans LINK

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