|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 82g||30%|
|Dietary Fiber 2g||8%|
|Total Sugars 50g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bananas Foster is an epic dessert from New Orleans. Usually served via table-side flambé and completed with a generous helping of ice cream, it is a decadent and richly flavored course that is normally reserved for special occasions. But not to worry; we've created a French toast breakfast casserole version that you can easily make at home.
With all of the same amazing flavors of the traditional fancy dessert, but geared toward breakfast, this casserole dish is an excellent option for a weekend brunch or the holidays. Just throw this recipe together the night before and pop it in the oven on Christmas morning, and you'll have a delicious and warm breakfast for everyone to enjoy while opening gifts.
6 tablespoons (3 ounces) unsalted butter
1 cup brown sugar
2 tablespoons corn syrup
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
2 medium bananas, ripe, thinly sliced, plus additional bananas for serving
1/4 cup dark rum, optional
1 loaf challah bread, or other rich or eggy bread, cut into cubes
8 large eggs
1 1/2 cups milk
2/3 cup sugar
2 tablespoons unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
1 pinch salt
Whipped cream, for serving
Gather the ingredients.
In a small saucepan combine the butter, brown sugar, and corn syrup to make the caramel mixture. Stir the mixture and heat until the sugar has completely dissolved and the mixture starts to bubble about 3 to 5 minutes.
Stir the vanilla and cinnamon into the sugar mixture and then pour it into a 9 x 13-inch baking dish.
Layer the sliced banana on top of the sugar mixture. Drizzle the rum over the bananas at this time, if using.
Place the cubed bread over the top of the bananas in an even layer.
In a medium bowl, whisk together the eggs, milk, sugar, melted butter, vanilla extract, and salt until thoroughly beaten.
Pour the egg mixture over the bread cubes. Press down on the cubes so that they submerge more fully in the egg mixture.
Cover with aluminum foil and refrigerate for at least 5 hours, ideally overnight. When you are ready to serve, preheat the oven to 375 F and take the French toast breakfast casserole out of the refrigerator. Leave the French toast on the counter while the oven preheats.
Bake the French toast, covered for 45 to 60 minutes. Monitor the casserole and check to make sure that the egg mixture is thoroughly cooked and not runny. Remove the aluminum foil for the last 5 to 10 minutes for a crunchy top.
Remove the casserole from the oven and top with additional caramel syrup (can make ahead of time or right after you take it out of the oven), additional sliced banana, and whipped cream. Alternatively, you can also flip the pan upside down onto a plate so that the caramelized bananas are displayed on top. Then top with additional bananas, whipped cream, and caramel syrup.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.