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Bananas Foster French Toast
Recipes
Bananas Foster French Toast
12 servings
2 hours, 10 minutes total (Active 20 minutes)

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

    1. 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).
    2. 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.
    3. 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.
    4. 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%