Monday, July 15, 2013
Syrupy Banana Nut Overnight French Toast - The Great Pot Luck Cookbook
(My Husband has been eating this for breakfast this week!!)
6 tablespoons butter or margarine
1 1/2 cups packed brown sugar
5 large ripe bananas cut diagonally into 1/2 inch thick slices
1 long loaf (12 oz) French or Italian bread cut crosswise into 1 inch thick slices
6 large eggs
2 cups milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup sliced almonds
In microwave-safe bowl, heat butter in microwave on HIGH for 1 minute or until melted. Stir brown sugar into butter until moistened. With fingertips, press sugar mixture over bottom of 13x9 baking dish. (It's fine if it doesn't cover the bottom.) Spread bananas over sugar mixture; top with bread slices.
In large bowl, with wire whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 350. Remove plastic wrap from baking dish. Bake until bread is golden brown and knife inserted in center comes out clean, 45-50 minutes. Let stand 10 minutes before serving.
Makes 8 main dish servings.