Syrupy Banana-Nut Overnight French Toast

Name: Syrupy Banana-Nut Overnight French Toast
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1
Ingredients: 6 tbsp. butter or margarine; 1 1/2 c. packed brown sugar; 5 large ripe bananas; 1 long loaf French or Italian bread; 6 large eggs; 2 c. milk; 2 tsp. vanilla extract; 1 tsp. ground cinnamon; 1/2 c. sliced almonds or coarsely chopped walnuts or pecans

Published: Jun 25, 2007

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Yields:

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

570

A great make-ahead brunch recipe. Serve with bacon or sausage and fruit salad.

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Ingredients

6 Tbsp. butter or margarine
1 1/2 cups packed brown sugar
5 large ripe bananas
1 long loaf French or Italian bread
6 large eggs
2 cups milk
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup sliced almonds or coarsely chopped walnuts or pecans

Directions

1. Step 1In 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. Step 2In 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. Step 3Preheat 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.
  
  Note: If you don't have bananas, substitute 3 to 4 very ripe pears or peaches (about 1 1/2 pounds), sliced; or 1 cup dried cherries, cranberries, or raisins.