Sunday, January 26, 2014

In The Kitchen: Overnight Banana Pecan French Toast Casserole Bake

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) 
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
2 bananas
Handful of pecans
Maple syrup
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.