Last night we had a basement full of boys, as we do on most weekends. This was a total hit at the morning breakfast table, so thought it was worthy of a share. This recipe is easy, tasty, and can be assembled the evening before! It is ideal for a busy holiday morning or houseguests, as it is 100% no hassle and fool-proof. Enjoy... =)
Overnight Banana Pecan French
Toast Casserole Bake
1 loaf day old crusty bread
6 large eggs
3 cups milk (I used 2 cups skim, 1 cup 1%)
2 tablespoons granulated sugar (I used THIS Stevia extract instead)
6 large eggs
3 cups milk (I used 2 cups skim, 1 cup 1%)
2 tablespoons granulated sugar (I used THIS Stevia extract instead)
NOTE: a lot of sugar is NOT needed. I actually used less than the recipe called for, as sweetness is delivered via the bananas and maple syrup.
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 bananas
Handful of pecans
Maple syrup
Dash salt
Dash salt
Grease a 9 x 13 inch baking dish (I use THIS coconut oil spray instead). Slice bread into thin slices. Arrange slices in 2 rows, overlapping them in baking dish. (Cutting the bread on the bias would make them interlock a bit better).
Top with banana slices and pecans.
In a large bowl, whisk together the rest of the ingredients and pour over bread. Use a baster to ensure the bread is saturated. Cover and refrigerate 1 hour -12 if making overnight.
Bake uncovered at 350 for 50 minutes. Allow to cool/set for 10 minutes and serve with warm maple syrup and a sprinkle of powdered sugar.
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