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Baked Banana French Toast Recipe
Baked Banana French Toast Recipe photo by Taste of Home

Baked Banana French Toast Recipe

Publisher Photo
This easy overnight recipe makes a delightful breakfast or brunch entrée. The flavor is reminiscent of banana pudding, so I’ve also served it for dessert.—Nancy Zimmerman, Cape May Court House, New Jersey
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min. + standing
MAKES: 12 servings

Ingredients

  • 2 cups sliced ripe bananas
  • 2 tablespoons lemon juice
  • 9 cups cubed French bread
  • 1 package (8 ounces) cream cheese, cubed
  • 9 Eggland's Best Eggs
  • 4 cups 2% milk
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 serving equals 348 calories, 16 g fat (9 g saturated fat), 196 mg cholesterol, 361 mg sodium, 40 g carbohydrate, 1 g fiber, 13 g protein.

Directions

  1. In a small bowl, toss bananas with lemon juice. Place half of bread in a greased 13-in. x 9-in. baking dish; layer with cream cheese, bananas and remaining bread.
  2. In a large bowl, whisk the eggs, milk, sugar, butter, syrup and cinnamon; pour over bread. Cover and refrigerate for 8 hours or overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.
Originally published as Baked Banana French Toast in Taste of Home Christmas Annual Annual 2012, p73

Nutritional Facts

1 serving equals 348 calories, 16 g fat (9 g saturated fat), 196 mg cholesterol, 361 mg sodium, 40 g carbohydrate, 1 g fiber, 13 g protein.

Reviews for Baked Banana French Toast

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 1, 2014

Try it with blueberries. EXCEPTIONAL!

MY REVIEW
Reviewed Apr. 1, 2014

your bananas can't be too ripe or they will be watery.

MY REVIEW
Reviewed Apr. 1, 2014

This was delicious; we all loved it! I'm planning to make it again for Easter. Since I didn't have a lemon handy, I substituted a little orange juice.

MY REVIEW
Reviewed Dec. 1, 2013

I was so excited to make this recipe, but extremely disappointed when my husband and I had our first bite. It was very watery; bananas have a tendency to get watery and this recipe was no exception. The egg part of the dish was not undercooked, which would have been an obvious explanation for the wateriness. The texture was off, and the overall flavor was just awful. So disappointing. I had to throw it all out as it was inedible.

MY REVIEW
Reviewed Sep. 10, 2013

A real keeper. Yummy!

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