Check out what our friends over at Celebrating Sweets have to say:
“What makes this French toast different from my other version is the addition of brown sugar caramel and bananas. A quick “caramel” sauce is made on the stove top by combining melted butter, brown sugar, and maple syrup. Sliced bananas are tossed in the sauce and then layered between cubes of bread. The whole mixture is topped with an egg and milk custard and then refrigerated overnight. Although there are a few steps, this recipe is really quite easy – and the payoff is huge!”
That’s my type of breakfast! What’s even better is that this can be enjoyed with a scoop of ice cream and it’s dessert. Versatile is my favorite! My entire household is head over heels for this delicious brown sugar and banana french toast casserole and I know yours will be too!
Ingredients
6 tablespoons Land O’ Lakes unsalted butter
¾ cup Domino light brown sugar, packed
2 tablespoons pure maple syrup
pinch Morton salt
3 ripe-firm Chiquita bananas, peeled and sliced
Instructions
French toast:
- 8 large eggs
- 1 cup McArthur milk (preferably whole or 2%)
- 1 cup half and half
- 2 tablespoons Domino light brown sugar
- 1 teaspoon McCormick ground cinnamon
- 1 tablespoon McCormick pure vanilla extract
- One 15-oz loaf French bread, cut into large cubes
Topping:
- ⅓ cup Domino light brown sugar, packed
- ⅓ cup Gold Medal all-purpose flour
- ½ teaspoon McCormick ground cinnamon
- pinch salt
- 3 tablespoons Land O’ Lakes unsalted butter, softened
Instructions
Brown sugar banana filling:
- In a skillet set over medium heat, melt 6 tablespoons butter. Add brown sugar, maple syrup, and salt. Cook, stirring constantly for a few minutes until the mixture is smooth. If there are lumps in your sugar you might need to use a whisk. Once the mixture is smooth, remove from the heat and carefully stir in the bananas. Set aside and cool to room temperature while you prepare the French toast.
French toast preparation (allow time to soak overnight):
- In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla.
- Grease a 2½ or 3-quart casserole dish and place half the bread cubes in the bottom. Spoon half of the banana-brown sugar mixture over the bread. Top with the remaining bread cubes.
- Pour the custard (egg mixture) evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture. Spoon the remaining banana-brown sugar mixture over the top of the French toast. Cover and refrigerate overnight. Prepare the topping.
Topping:
- Combine brown sugar, flour, cinnamon, and salt. Add butter, and using a spoon, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.
Baking:
- Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your French toast more well done. Serve immediately with syrup, caramel sauce, whipped cream and/or chopped nuts. Leftovers can be refrigerated.
Quick Tip: Instead of cubing out your bread, slice it and layer it in your baking dish. Place filling between the layers to create a stuffed French toast. Yummo!
Thank you to Celebrating Sweets for this awesome recipe!
