I made 4 mini loaves of banana bread yesterday. I have always wanted to make a French toast casserole using banana bread. It is a way to use the bread with a twist not to mention being resourceful. This dish also reminds me of when my husband and I went to NOLA. The bed and breakfast we stayed at made us banana foster French toast our last day and that memory has left a ever lasting impression on my taste buds.
This recipe yields 2 to 4 servings
Ingredients
1/2 fresh medium banana
3/4 th a mini loaf of banana bread (cut into inch cubes)
1/2 tsp vanilla
3/4 cup skim milk
1 large egg
1/2 tsp ground cinnamon
1/4 ground nutmeg
1/4 cup toasted pecans (chopped)
Topping
1/2 banana (sliced)
1 TB banana rum
1/8 brown sugar
1 TB unsalted butter
Directions
- Place bread pieces in a oven safe cooking sprayed 5 by 7 dish. Set a side.
banana bread cubes
- In a measuring vessel poor milk, vanilla, egg, and whisk in spices.
- Pour milk over bread cubes.
4. Cover and let soak up the juices overnight. If time permits.
5. Remove from refrigerator and let come to room temperature.
6. Preheat oven to 350 degrees.
7. Cut half the banana in small diced pieces and mix into the soaked bread pieces.
8. Sprinkle with toasted pecans.
9. Bake for 35 minutes to 40 minutes or until casserole is set.
10. In the meantime with about 5-10 minutes left on the casserole start the topping.
11. Heat small sauce pan on medium heat and melt butter. Add 1/8 cup of brown sugar and whisk until granules dissolve. Add banana rum and continue to whisk.
12. Add other half of banana and heat just enough to soften.
13. Remove from heat and spread overtop the Casseole before serving.
Enjoy!
