Banana Nut French Toast Casserole Recipes

OVERNIGHT BAKED BANANA FRENCH TOAST CASSEROLE

Steps:

• Grease a 9×13 inch casserole dish.
• 2. Add the bread chunks to a large bowl and set aside.
• 3. In another large bowl, whisk together the eggs, milk, cream, sugars, vanilla extract and cinnamon.
• 4. Pour the egg mixture over the bread chunks and add the chopped banana, then gently stir to combine everything.
• 5. Pour the bread mixture into the prepared casserole dish and spread evenly in the pan. Cover the casserole and store in the fridge overnight.
• 6. When ready to bake the casserole, preheat the oven to 350°F (176°C). 7
• Bake the casserole for about 35-40 minutes, or until it's at your desired level of doneness. 8
• While the casserole bakes, combine the dry ingredients for the streusel, except for the butter. 9
• Add the butter and mash into the dry mixture until it forms a crumbly mixture. 1
• . When the casserole looks about done, remove the casserole from the oven and crumble the streusel over the top of the casserole. 1
• . Continue baking the casserole for about 5 minutes, or until the streusel is melted over the top. 1
• . Serve the casserole warm with syrup.

BANANA BREAD FRENCH TOAST

Steps:

• In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
• Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.

BANANA NUT FRENCH TOAST CASSEROLE

Steps:

• 1. Grease and flour a baking dish, preferably a 9"x13". Be aware the deeper the dish, the longer this takes to bake. Preheat the oven to 300 degrees Fahrenheit. On a cutting board, make two stacks of bread, four slices to a stack. Make sure the edges are even and carefully trim off the crusts on all four edges with a serrated knife. Then cut the bread into cubes no smaller than 1 1/2". Put into a large mixing bowl and set aside.
• 2. Crack the ten eggs into a smaller mixing bowl. Add 1 c. milk, 1/2 c. half and half, 2 t. vanilla extract, and a dash of cinnammon. Whisk until smooth.
• 3. Pour egg mixture over the bread cubes and toss gently, so as not to turn the bread into mush. When the bread has soaked up most or all of the egg mixture, spread 1/3 of the cubes in a thin layer on the bottom of the pan. Sprinkle on 1/3 cup of the pecan pieces, a handful of brown sugar, and the spices. Lay out banana slices, evenly spaced on the bread. Take pats of butter and lay those on as well, again evenly spaced. Put another 1/3 of the bread/egg/milk mixture, and repeat the steps with the nuts, spices, sugar, butter, and banana. Finish up with the last 1/3 of the bread/egg/milk mixture and top with the last 1/3 c. of pecans, another handful of brown sugar and spices, and a few more pats of butter. Cover with aluminum foil and bake 20 minutes or until the center is moist but no longer runny. You may take the foil off for the last 5-10 minutes to toast the sugar on the top. Serve with sausage, eggs and coffee, and top with a little maple syrup and whipped cream.

FRENCH TOAST ROAST WITH BANANAS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F.
• For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved.
• Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly.
• For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan.
• For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.

UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
• Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
• In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.