Upside Down Banana Walnut French Toast Recipe 435

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UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST



Upside-Down Banana-Walnut French Toast image

Everyone wants to have a few great brunch recipes that can be made ahead of time. This is one of them. The flavor of this French toast? Think Bananas Foster-minus the rum.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h10m

Yield 10

Number Of Ingredients 10

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
1/4 cup light corn syrup
1/2 cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1 lb) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 teaspoon vanilla
Powdered sugar, if desired

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.

Nutrition Facts : Calories 490, Carbohydrate 72 g, Cholesterol 155 mg, Fat 3 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 42 g, TransFat 1 g

CARAMELIZED BANANA AND WALNUT-TOPPED BOURBON FRENCH TOAST RECIPE



Caramelized Banana and Walnut-Topped Bourbon French Toast Recipe image

The word "stuffed" is never a good sign on a restaurant menu. Sweet carb-based breakfasts can never contend with protein-driven dishes, but if you're going to...

Provided by David Zinczenko and Matt Goulding

Categories     Breakfast

Number Of Ingredients 12

2 Tbsp unsalted butter
1⁄4 cup bourbon
divided
1⁄4 cup brown sugar
1⁄4 cup crushed walnuts
2 ripe but still firm bananas
sliced into 1⁄2" coins
1 cup 2% milk
3 eggs
1 tsp ground cinnamon
1 Tbsp vanilla extract
8 slices sturdy whole-grain bread like sourdough (day-old bread works great)

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.

Nutrition Facts : Calories 490

FRENCH TOAST ROAST WITH BANANAS AND WALNUTS



French Toast Roast with Bananas and Walnuts image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 17

10 eggs
1/2 cup sugar
2 cups cream
1 cup whole milk
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 loaf day-old brioche
3 large bananas
1/2 stick (4 tablespoons) unsalted butter, melted
2 cups chopped pecans
1 cup light brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1/4 cup sugar
Powdered sugar, for dusting

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.

UPSIDE DOWN BANANA WALNUT FRENCH TOAST



Upside Down Banana Walnut French Toast image

This is definitely more like dessert than a breakfast treat. Of course, my gang can eat it any time of day! It just oozes yumminess!

Provided by Lisa Myrick

Categories     Other Breakfast

Time 1h10m

Number Of Ingredients 9

1-1/2 c packed brown sugar
1 stick butter, melted
1/4 c corn syrup
1/2 c chopped walnuts
3 medium bananas, sliced
16 oz loaf of firm cinnamon bread (unfrosted kind), heels removed
6 eggs
1-1/2 c milk
1 tsp vanilla extract

Steps:

  • 1. Grease a 9 x 13 glass baking dish with shortening. In a large bowl, stir together brown sugar, butter, corn syrup, and walnuts until smooth. Gently stir in bananas. Spoon into prepared baking dish.
  • 2. Arrange 2 layers of cinnamon bread slices on banana mixture, tearing bread to fit if necessary.
  • 3. In a medium bowl, beat eggs, milk and vanilla until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
  • 4. Heat oven to 325. Uncover bread mixture. Bake 45 to 55 minutes or until knife inserted in the center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving.

UPSIDE DOWN BANANA WALNUT FRENCH TOAST RECIPE - (4.3/5)



Upside Down Banana Walnut French Toast Recipe - (4.3/5) image

Provided by á-17861

Number Of Ingredients 10

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
1/4 cup light corn syrup
1/2 cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1-pound) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 teaspoon vanilla
Powdered sugar, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In a 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 a 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.

BANANA-NUT FRENCH TOAST SANDWICHES



Banana-Nut French Toast Sandwiches image

For a heartier take on banana-nut bread, spread a mixture of bananas, brown sugar, and walnuts between slices of golden brioche before battering and frying. Line up the resulting French toast sandwiches on a large platter, and top with the remaining warm banana mixture before serving for brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 13

1 1/2 cups walnut halves
6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 ripe but firm bananas, peeled and cut into 1/4-inch rounds
1 1/2 cups packed dark-brown sugar
12 slices of bread, (1/2 inch thick), such as brioche or challah, preferably day old
8 tablespoons (1 stick) unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)

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.

UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST



Upside-Down Banana-Walnut French Toast image

From BC's Most Requested Recipes. An ooey-gooey do-ahead (1-24 hours) egg bake that will knock your socks off.

Provided by Julie Bs Hive

Categories     Breakfast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups packed brown sugar
1/2 cup butter or 1/2 cup margarine, melted
1/4 cup corn syrup
1/2 cup chopped walnuts
3 medium bananas, sliced
1 loaf sliced unfrosted firm cinnamon-swirl bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Spray bottom and sides of a 13x9x2-inch glass baking dish with cooking spray or grease with shortening. In a large bowl, stir together first four (4) ingredients then gently stir in the bananas. Spoon this mixture into the baking dish.
  • Reserving heels of bread for another use (feed the birds, they love cinnamon bread) arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
  • In a medium-size bowl, beat eggs, milk and vanilla until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
  • Heat oven to 325°. Uncover casserole and bake 45-50 minutes or until knife inserted in center comes out clean. Serve portions upside-down, spooning sauce from bottom of dish over each serving.

Nutrition Facts : Calories 366.1, Fat 17.5, SaturatedFat 8, Cholesterol 156.4, Sodium 138.8, Carbohydrate 48.9, Fiber 1.3, Sugar 38.6, Protein 6.3

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