Sunday, January 1, 2012

Syrupy Banana French Toast

We had some friends over for a very low key New Year's Eve gathering.  We've done this since 2007 when our first son was born, and invited others interested in a low key, bring along the kids, night.  On the evite, I asked everyone what their preference for dinner was--Mexican or Breakfast?  Breakfast was the winner, and so I turned to the internet to find make ahead breakfast dishes that would be kid friendly and delicious.  I came across Good Housekeeping's recipe site Delish and found many recipes that seemed perfect.

First up is the all around favorite, Syrupy Banana French Toast.  This was so easy and so yummy.  I put it together on Saturday morning and it was ready to go for dinnertime.  The brown sugar and butter "crust" caramelized so that it didn't even need the addition of syrup.  I used a French baguette, which meant that the 1" slices of bread were way too much for this dish; next time I'll either use thinner slices of baguette or a loaf of French bread.

I toyed with the idea of throwing in some chocolate chips, because banana chocolate chip pancakes are so yummy, but instead made the recipe as written.  One note is that this does not reheat well.  We tried to have it this morning for breakfast and found it was pretty disgusting.


Syrupy Banana French Toast Source:
  • 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

  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.

    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.

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