Recipes
Bananas Foster French Toast
12 servings
2 hours, 10 minutes total (Active 20 minutes)
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Ingredients
- 6 tablespoons unsalted butter, divided
- 2 loaves sourdough French bread
- 8 eggs (or 2 cups egg substitute)
- 2 cups whole milk
- 3 teaspoons ground cinnamon, divided
- 1 ½ cups maple syrup, divided
- Aluminum foil
- 6 large ripe bananas
- ½ cup firmly packed brown sugar
- 1 cup chopped pecans
- 2 teaspoons rum extract
- Whipped topping
Steps
- Coat 13- x 9-inch baking dish with 2 tablespoons butter. Cut bread into 1-inch cubes, then place in single layer in dish. Combine eggs, milk, 2 teaspoons cinnamon, and ½ cup syrup; whisk until blended and pour over bread cubes. Sprinkle remaining 1 teaspoon cinnamon on top, then cover with foil and chill 1 hour (or overnight).
- Preheat oven to 350°F. Bake 35–40 minutes or until center is hot and set. Remove foil; bake 7–8 more minutes or until top is golden.
- Cut bananas into bite-size slices (about ½-inch thick). Place remaining 4 tablespoons butter in large, nonstick sauté pan on medium 2–3 minutes to melt. Combine brown sugar, remaining 1 cup maple syrup, and pecans, then add to pan. Bring mixture to a simmer for 1–2 minutes, stirring often, or until brown sugar dissolves.
- Add banana slices and rum extract; simmer 1 minute or until bananas are hot and softened. Cut portions of French toast and place on single-serve plates; spoon banana syrup over top. Top with whipped topping. Serve immediately.
Amount per 1⁄12 recipe serving: Calories 530, Total Fat 19g, Sat Fat 6g, Trans Fat 0g, Chol 145mg, Sodium 410mg, Total Carb 83g, Fiber 3g, Sugars 45g, Protein 12g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%