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Baked Banana French Toast

 Baked Banana French Toast
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
12 ServingsPrep: 20 min. + chilling Bake: 55 min. + standing

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

Directions

  • 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.
  • In a large bowl, whisk the eggs, milk, sugar, butter, syrup and
  • cinnamon; pour over bread. Cover and refrigerate for 8 hours or
  • overnight.
  • 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.
Nutritional Facts: 1 serving equals 348 calories,

2 of 2

Baked Banana French Toast (continued)

Nutritional Facts: 16 g fat (9 g saturated fat), 196 mg cholesterol, 361 mg sodium, 40 g carbohydrate, 1 g fiber, 13 g protein.