BANANAS FOSTER BAKED FRENCH TOAST
Bananas Foster for breakfast! This baked French toast serves up all the taste of the spectacular dessert in fine fashion.
—L.G. NASSON QUINCY, MA
PREP: 20 MIN. + CHILLING • BAKE: 35 MIN. • MAKES: 6 SERVINGS
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 eggs
1 tablespoon sugar
1 teaspoon vanilla extract
1. 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.
2. Transfer to an ungreased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
3. Place remaining ingredients in a blender; cover and process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.
4. 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. To serve, invert onto a plate.