This recipe for Banana Bread French Toast came about because of leftover banana bread that I just didn’t want to go to waste. To be totally truthful the banana bread came out a little dry… I used less bananas than I should and the baking soda was past its expiration.. and true to the warning on the box to replace it… it should have been replaced… but that’s for another post.
This recipe is the same as my other French Toast Casseroles or Bakes…. this recipe just uses Banana Bread. It turned out really well… we loved it… now to make it in the future I will have to double my banana bread recipe in the hopes of having any left so I can make this again.
You really need a drier banana bread… so it should be about 3 days old… if your banana bread is fresh.. I would recommend you lightly toast the slices before cutting them into cubes.
When the dish came out of the oven I drizzled (okay.. a little more than a drizzle) caramel ice cream topping over the top… it really adds to the flavor of this dish.
This is awesome served with a dollop (or two) of Chantilly Cream on top of each serving.
This can be prepped the night before…. place a piece of foil over the top and press gently down to compact the bread a bit…. store in the refrigerator overnight…. then in the morning place it in a cold oven and set the temperature to 350 degrees. Bake for 25 minutes … then gently remove the foil and bake for an additional 30-40 minutes…. or until a knife inserted in the middle comes out clean.
I served this with Fresh Fruit salad, a Raspberry Peach Yogurt Sauce for the fruit and scrambled eggs.
This is an absolutely delicious brunch recipe… perfect for guests.
Recipe: Banana Bread French Toast Bake
All you need:
1 loaf banana bread (about 3 days old)
2 ½ cups milk
½ cup sugar
1 ½ teaspoons vanilla
¼ teaspoon cinnamon
Caramel ice cream topping
Cooking oil spray (butter flavor preferred)
All you need to do:
Preheat the oven to 350 degrees F.
Spray a 9 x 9 inch baking dish with cooking oil.
Cut the loaf into 1 inch thick slices then cut into cubes.
Place the cubes in the dish.
In a large bowl, whisk together the eggs, milk, sugar, vanilla and cinnamon.
Pour the egg mixture over the bread cubes…. You may have to pour about ¾ of the mixture first.. and allow it to be absorbed into the bread before pouring the rest of the egg mixture (about 5-10 minutes). press the bread cubes down gently to make sure they get covered with the egg mixture.
If baking immediately… allow casserole to set for about 20 minutes before baking. Bake at 350 degrees F. for about 45-55 minutes or until a knife inserted in the center comes out clean.
If baking the next morning… cover with foil and gently press the foil down…. refrigerate. Follow instructions for baking in the Tips above.
Immediately after taking it out of the oven… drizzle caramel topping over the top.
Serve immediately with Chantilly Cream.
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