French Toast With Bananas And Walnuts Recipes

EASY BAKED BANANA FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
• Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
• Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

EASY BANANA FRENCH TOAST

Steps:

• Mash the banana in a shallow bowl with a fork; mix it until most lumps disappear.
• Scramble both eggs into the bowl along with the spices and vanilla extract.
• Preheat a griddle or frying pan.
• Use cooking spray or butter.
• Dip slices of bread in mixture and transfer to pan.
• Cook both sides until done.

BANANA BREAD FRENCH TOAST

Steps:

• In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
• Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.

UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
• Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
• In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.

CARAMELIZED BANANA AND WALNUT-TOPPED BOURBON FRENCH TOAST RECIPE

Steps:

• Heat the butter in a medium nonstick pan over medium heat. Add 2 tablespoons of the bourbon and all of the brown sugar and stir to dissolve. Cook for 1 to 2 minutes until bubbly. Add walnuts and cook for an additional 2 minutes; add the bananas and heat through. Stir in 1⁄4 cup milk and keep warm. Whisk together the remaining 3⁄4 cup milk, eggs, cinnamon, vanilla, and the remaining 2 tablespoons bourbon. Heat a large cast-iron skillet over medium heat. When the skillet is warm, spray with a light coating of nonstick cooking spray. Working 2 pieces at a time, dip the bread into the bourbon-egg mixture. Let soak for 30 seconds. Flip each piece over and soak the other side for 30 seconds. Add the bread to the hot skillet. Cook until golden brown on the bottom, about 3 minutes. Flip and cook for an additional 2 to 3 minutes, until both sides are golden brown and slightly crispy. Serve with the warm banana topping.

BANANA-NUT FRENCH TOAST SANDWICHES

Steps:

• Preheat oven to 350 degrees. Place walnut halves on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop walnuts coarsely.
• Whisk together eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine bananas, dark-brown sugar, and toasted walnuts in another bowl. Lay out 6 slices of bread on work surface. Top each slice with 1/3 cup of the banana mixture. Top with remaining bread slices; press gently to seal the sandwiches.
• Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 10 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 10 minutes more.
• Reduce oven temperature to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat remaining banana mixture in a small skillet over medium-low heat until sugar is melted and bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
• Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining sandwiches. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.

BANANA WALNUT STUFFED FRENCH TOAST

Steps:

• Cream cheese filling:.
• Combine the cream cheese, sugar and vanilla extract in the mixer bowl. Beat until smooth; set aside.
• Banana and Walnut Topping:.
• Dry toast the walnuts in a small pot for 2 minutes. Carefully add syrup to nuts bring to a light boil, add half and half stir to combine. Add bananas. Keep warm over low flame.
• French Toast:.
• In a wide dish, combine the milk, eggs, lemon zest, salt, and vanilla extract. Beat with a fork until well blended. Pour enough vegetable oil into a large skillet to cover by 1/8 inch. Dip the bread slices into the egg mixture, and moisten thoroughly on both sides. Add several bread slices to skillet and cook for 2 to 3 minutes on one side or until deep golden brown. Flip; continue cooking on other side until deep golden brown and slightly puffy throughout, 2 to 3 minutes. Transfer bread slices to paper towels to remove excess oil. Place in a warm oven while preparing remaining slices. Repeat with remaining bread slices, adding more oil if necessary. Cover half of the slices of toast with 1/4 of the Cream Cheese Filling. Place the remaining slices on top of the cream cheese-covered ones, forming sandwiches. Cut on an angle. Pour warm Banana Walnut topping over toast.

FRENCH TOAST ROAST WITH BANANAS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F.
• For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved.
• Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly.
• For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan.
• For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.