This recipe makes brunch for a bunch in a snap. Everything is assembled the night before and baked the next morning. You can make a smaller batch by halving the recipe and preparing in an 8 x 8 pan instead of a 9 x 13. To make your morning even more indulgent, included is also a recipe for a butter rum caramel sauce. Halving the recipe for the caramel sauce has not been tested, as no one has ever wanted less caramel. Enjoy!
Bananas Foster Baked French Toast
Ingredients
- 1/2 cup butter, cubed
- 2/3 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup chopped pecans
- 3 large bananas, sliced
- 12 slices egg bread or challah (about 3/4 pound)
- 1-1/2 cups 2% milk
- 3 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Banana Chips (Optional garnish)
- Confectioner Sugar (Optional garnish)
Directions
- Melt butter. Stir in brown sugar, cream, cinnamon, allspice and pecans. Add bananas; toss gently to coat.
- Spread into a greased 13×9-in. baking dish.
- Arrange bread over top, overlapping as necessary.
- Whisk remaining ingredients just until blended. Pour over bread. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until a knife inserted comes out clean. Let stand 5-10 minutes. Invert to serve.
Yield: 6 servings
Rum Caramel Sauce Recipe
Ingredients
- 3/4 cup sugar
- 1/4 cup hot water
- 1 cup plus 1 tablespoon heavy cream
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 2 teaspoons cold unsalted butter
Directions
- Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute.
- Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until it thickens and turns a deep amber color, about 7 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful — the mixture will bubble). Return the pan to the heat and reduce the heat to medium.
- Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 8 minutes.
- Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.