Bananas Foster French Toast Casserole Recipes

BAKED BANANAS FOSTER FRENCH TOAST

Steps:

• Spray a 9x13 baking dish with cooking spray. In a medium bowl, combine the brown sugar, butter, and pecans. Spread mixture into the bottom of the pan. Place the sliced bananas on top of the mixture in an even layer.
• Arrange the French bread slices in an even layer on top. You might have to trim some of the pieces to fit. Fit as many pieces as you can in a single layer.
• In a medium bowl, whisk together the eggs, milk, vanilla, and cinnamon. Pour over the French bread slices. Refrigerate for 4-12 hours (see Note).
• After the French toast has chilled, preheat the oven to 350 degrees. While oven is preheating, take the French toast out of the fridge and let it sit on the counter to come closer to room temperature.
• Bake on the center rack of the oven for 30-35 minutes or until golden brown. Remove from oven and let sit for a couple of minutes before inverting on a serving plate. Slice and serve!

BANANAS FOSTER FRENCH TOAST

Steps:

• Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
• Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
• Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
• Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.

BANANAS FOSTER BAKED FRENCH TOAST

Steps:

• Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary., Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.

BANANAS FOSTER FRENCH TOAST BAKE

Steps:

• Spray a 9x13-inch baking pan with cooking spray. Arrange bread slices in baking pan in a single layer. Whisk half-and-half, eggs, vanilla extract, cinnamon, and salt together in a bowl; pour over bread slices. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap and top bread slices with bananas. Combine brown sugar, butter, and corn syrup in a bowl; drizzle over bread slices.
• Bake in the preheated oven until golden brown and set in the center, about 40 minutes.

BANANAS FOSTER FRENCH TOAST

Steps:

• Preheat oven to 350°. Arrange bananas in a greased 13x9-in. baking dish. In a small saucepan, melt butter over medium heat; remove from heat. Stir in brown sugar and extract; spoon evenly over bananas., In a shallow bowl, whisk eggs, milk, cinnamon and vanilla until blended. Dip both sides of bread in egg mixture. Arrange over bananas. Pour remaining egg mixture over top., Bake 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with whipped cream.

BANANAS FOSTER FRENCH TOAST CASSEROLE

Steps:

• Using a small sauce pan, melt butter. Add brown sugar and salt. Stirring until sauce starts to bubble lightly. Remove from heat and add rum and liqueur. Set aside.
• Mix together milk, eggs, vanilla, almond extract, salt, cinnamon & sugar.
• Butter a 13 x 9 baking dish, layer the sliced banana's and drizzle with sauce. Layer half of the bread, all of the chocolate morsels and top with remaining bread. Pour egg mixture over bread. Cover with plastic wrap and gently press down on the top to make sure the bread gets to adsorb the egg mixture. Place in the refrigerator overnight.
• Let stand at room temperature 30 mins prior to baking. Preheat oven to 350°F and bake 45-60 minutes Allow to cool for 5 mins before serving.

BANANAS FOSTER FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F.
• In a large, shallow mixing bowl, whisk eggs, milk, cinnamon, salt, and vanilla together until well combined.
• Preheat a large cast-iron or stainless steel skillet over medium heat and add 1 tablespoon butter to melt.
• Dip the bread into the egg custard, allowing to soak for 5-10 seconds per side. Remove the bread from the custard and shake off excess custard.
• Place the soaked bread into the heated skillet, you may need to work in batches as to not overcrowd the pan and brown for 2-3 minutes per side. Remove the french toast from the skillet and place it on a baking sheet and place the french toast into the oven to bake for 15 minutes, while making the bananas foster sauce.
• Melt the remaining 5 tablespoons of butter in the same skillet over low heat. Add brown sugar and stir until sugar dissolves. Once the sugar is dissolved and the butter begins to bubble and brown, add the bananas and cook for 1 minute on each side. Remove the caramelized bananas from the pan to a serving dish.
• Remove the pan from the heat and add in the rum. Carefully return to the heat, keeping in mind the sauce may ignite. That is okay! The flame will go out as the alcohol cooks off. Cook over medium heat until the flame dies out and the sauce is nice and bubbly about 2-3 minutes. Cook over medium heat until the flame dies out and the sauce is nice and bubbly about 2-3 minutes. If you are not using alcohol, simply cook until the sauce is bubbly.
• To serve, place 2 slices of the french toast on a plate, top with a few slices of the caramelized bananas, and a bit of the syrup.

BANANAS FOSTER FRENCH TOAST

Steps:

• In a shallow dish, whisk together eggs, cream and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
• In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

BANANAS FOSTER FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Slice bread rolls horizontally without separating into individual rolls, creating 2 even halves.
• Whisk eggs in a large, shallow bowl until smooth. Stir in milk, vanilla extract, and cinnamon to make a smooth batter.
• Dip bottom half of bread rolls into batter, coating both sides, and place in baking dish. Cover bread with sliced bananas. Sprinkle brown sugar and pecans on top. Dot with cubes of butter. Dip top half of bread rolls in batter, coating both sides, and place on top.
• Bake in the preheated oven until middle is set and top is golden brown, about 25 minutes.