Saturday, May 9, 2009

Syrupy Banana Nut Overnight French Toast

syrupy banana nut overnight french toast

James Baigrie

Total Time: 1 hr 5 min

Prep Time: 20 min

Cook Time: 45 min

Ingredients


  • 6 tablespoon(s) butter or margarine
  • 1 1/2 cup(s) packed brown sugar
  • 5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
  • 1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices
  • 6 large eggs
  • 2 cup(s) milk
  • 2 teaspoon(s) vanilla extract
  • 1 teaspoon(s) ground cinnamon
  • 1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans

Directions

  1. In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 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, cut sides down.
  2. In medium bowl, with 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.
  3. Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. 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.

  4. Nutritional Information
    (per serving)

    Calories570
    Total Fat20g
    Saturated Fat11g
    Cholesterol191mg
    Sodium465mg
    Total Carbohydrate89g
    Dietary Fiber5g
    Sugars--
    Protein13g
    Calcium

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