Hopefully the title for this next recipe doesn’t send you running for the hills! Isn’t that a mouth full? Banana bread baked French toast… Sounds a like a lot of work, right? What if I told you most of the prep is done the night before, which leaves you with practically NO work in the morning?!
That’s right folks! All you have to do is take this already prepared dish from your refrigerator to the oven when you wake up. Using banana bread instead of the typical French loaf takes this dish to an entirely new level of awesome! It adds a hint of the yummy banana flavor to the already delicious custard treat!
- 3 C. banana bread croutons*
- 2 eggs
- 1/2 C. heavy cream
- 1/8 C. maple syrup
- 1-1/2 t. vanilla extract
- 1/2 t. cinnamon
- Powdered sugar for sprinkling
- The night before: Pour your banana croutons into a large bowl. In a medium sized measuring cup, whisk together the eggs, cream, syrup, vanilla, and cinnamon. Pour over the bread and toss to coat. Divide into 3-4 large ramekins and transfer to the refrigerator for the night, or at least 4 hours.
- The morning of: Preheat your oven to 375 degrees. Bake your French toast for 25-30 minutes, or until golden brown. Top with syrup or powdered sugar.
Using the dried out banana bread keeps the bake from becoming overly mushy, which is important when you have a picky four year old. He prefers his French toast crisp on the outside, and slightly softened in the center. I think I managed to please him once again. The proof is in the empty bowl that was left on the breakfast table! I didn’t even have to add syrup to his serving.
Double to recipe and put into a larger pan for overnight guests, and you are sure to be the talk of the year… the hostess with the mostest… cream of the crop… ok… I’m getting carried away. Next time I think I might sprinkle each one with brown sugar for a caramelized effect, or maybe top with peanut butter.
*find the recipe for banana bread croutons here.