Caramel Banana Pecan Bread Casserole Recipes
CARAMEL-BANANA-PECAN BREAD CASSEROLE
Don't you just love making all that French toast a few slices at a time? Yeah...me either. So you'll appreciate this recipe. Made almost like "monkey bread", this recipe with have your breakfast ready to go in no time. All good for Ladies Luncheon. Serve with coffee and you're ready to go.
Provided by Tammy Raynes @Tammy_Raynes
Categories Breakfast Casseroles
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Arrange bread cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until cubes are golden, stirring once or twice; cool. Place cubes in slow cooker.
- In a large bowl whisk together half and half, eggs, sugar, vanilla, cinnamon, and nutmeg. Pour mixture over bread cubes in cooker. With the back of a large spoon, press bread down slightly to moisten cubes completely.
- In a medium bowl use a pastry blender to cut butter into brown sugar until pieces are pea size. Stir in pecans. Sprinkle pecan mixture over bread mixture in cooker.
- Cover and cook on low heat setting for 4 to 5 hours or until a knife inserted in the center comes out clean. Turn off and let cool for 30 minutes. Serve with Caramel-Banana Sauce (recipe below).
- CARAMEL-BANANA SAUCE: In a medium heavy saucepan combine 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter or margarine, and 2 tablespoons light-color corn syrup (I use clear). Bring to boiling over medium high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 3 minutes more. Remove from heat. Stir in 1 teaspoon vanilla extract. Stir in 1 banana, thinly sliced. Makes 1.5 cups. Serve immediately over bread.
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CARAMEL BANANA NUT FRENCH TOAST CASSEROLE RECIPE
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- FRENCH TOAST CASSEROLE: Spray a 9x13 pan with nonstick cooking spray. Place ½ the diced bread in the casserole dish, followed by ½ the salted caramel sauce and ½ the toasted pecans. Repeat with the diced bread, followed by the remaining caramel and pecans, set aside. In a blender, combine the milk, half and half, eggs, banana, vanilla, cinnamon, and nutmeg. Pour the prepared custard over the bread mixture. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
- STREUSEL: When ready to bake, position a rack in the center of the oven and preheat the oven to 350ºF. Remove the casserole from the refrigerator and allow to sit at room temperature for 15-20 minutes while the oven preheats. Combine the light brown sugar, butter, all-purpose flour, and cinnamon in a small bowl. Using your finger tips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
- BAKE: Bake for 45-55 minutes or until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before serving. Serve with additional salted caramel sauce, powdered sugar, sliced bananas, and strawberries.
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