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SYRUPY BANANA-NUT OVERNIGHT FRENCH TOAST Recipe

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This recipe for SYRUPY BANANA-NUT OVERNIGHT FRENCH TOAST, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 tbsp. butter
1-1/2 cups packed brown sugar
5 large bananas (cut diagonally into 1/2 " thick slices)
12 oz. long loaf French or Italian bread, cut crosswise into 1 " thick slices or raisin Challah bread
6 eggs
2 cups milk
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup sliced almonds or coarsely chopped walnuts or pecans

Directions:
Directions:
1. In microwave-safe small bowl, heat butter on high 1 minutes or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture into bottom of 13 x 9 inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices.
2. In medium bowl, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and let sit 2 hours or overnight in refrigerator.
3. Preheat oven to 350. Remove plastic wrap from baking pan. Bake uncovered 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Personal Notes:
Personal Notes:
If you don't have bananas, substitute 3 to 4 very ripe pears or peaches (about 1-1/2 lbs.) sliced or 1 cup dried cherries, cranberries or raisins.

 

 

 

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