BANANAS FOSTER FRENCH TOAST
This baked French toast recipe blends French toast and bananas foster into one casserole-style dish, and it is positively amazing! This is great for breakfast or brunch. You could even serve this for dessert with a bit of vanilla bean ice cream on the side!
Provided by marie_1283
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Slice bread rolls horizontally without separating into individual rolls, creating 2 even halves.
- Whisk eggs in a large, shallow bowl until smooth. Stir in milk, vanilla extract, and cinnamon to make a smooth batter.
- Dip bottom half of bread rolls into batter, coating both sides, and place in baking dish. Cover bread with sliced bananas. Sprinkle brown sugar and pecans on top. Dot with cubes of butter. Dip top half of bread rolls in batter, coating both sides, and place on top.
- Bake in the preheated oven until middle is set and top is golden brown, about 25 minutes.
Nutrition Facts : Calories 513.7 calories, Carbohydrate 66.4 g, Cholesterol 155.8 mg, Fat 14.2 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 10.3 g, Sodium 317.2 mg, Sugar 18.8 g
BANANAS FOSTER FRENCH TOAST BAKE
My Bananas Foster French Toast Bake travels well after baking, plus it is great to serve on Christmas morning. It's simple to make, and most of the work is done the day before baking. Who doesn't love French toast and bananas Foster? Two great tastes combine for this must-make holiday favorite in my home.
Provided by NIKNORMAN
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 8h50m
Yield 8
Number Of Ingredients 11
Steps:
- Spray a 9x13-inch baking pan with cooking spray. Arrange bread slices in baking pan in a single layer. Whisk half-and-half, eggs, vanilla extract, cinnamon, and salt together in a bowl; pour over bread slices. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap and top bread slices with bananas. Combine brown sugar, butter, and corn syrup in a bowl; drizzle over bread slices.
- Bake in the preheated oven until golden brown and set in the center, about 40 minutes.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 68 g, Cholesterol 186.8 mg, Fat 21.7 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 12 g, Sodium 595.8 mg, Sugar 27.2 g
BANANAS FOSTER BAKED FRENCH TOAST
Steps:
- Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary., Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.
Nutrition Facts : Calories 658 calories, Fat 31g fat (17g saturated fat), Cholesterol 218mg cholesterol, Sodium 584mg sodium, Carbohydrate 84g carbohydrate (39g sugars, Fiber 4g fiber), Protein 14g protein.
TEXAS FRENCH TOAST BANANAS FOSTER
Steps:
- Batter: In a large bowl, combine all of the ingredients until a smooth batter is formed.
- Sauce: In a saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir continuously until the sugar has dissolved. Add the cinnamon and orange juice and bring to a simmer. Remove the pan from the heat, pour in the rum and creme de banana, if using, then return the pan to the heat. Brush down the sides of the pan with water using a pastry brush. Remove from heat.
- In a small saute pan, add 1/4 cup of the caramel sauce and the bananas. Saute over high heat until just warmed through. Keep warm.
- Toast: Preheat a griddle or a nonstick pan over high heat. Dip the bread slices into the batter, then put them on the griddle, turning over after 2 minutes. To each serving plate, add 1/4 cup of the caramel sauce and top with the French toast. Spoon the bananas, over the toast and drizzle with some of the caramel sauce.
BANANAS FOSTER FRENCH TOAST WITH WHIPPED CREAM CHEESE
Steps:
- For the whipped cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted with the whip attachment and whip until light and fluffy. Add the cold heavy cream and whip until soft peaks form. Cover and refrigerate until ready to use.
- For the french toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.
- Make the French toast in 2 batches. Heat 2 tablespoons each of the butter and oil in a large saute pan over medium heat until the butter is melted and the oil begins to shimmer.
- Place 4 slices of the bread in the custard mixture and let sit on both sides until soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook until the toast is golden brown on both sides and cooked through, about 2 minutes per side.
- Transfer the French toast to a baking rack set over a baking sheet and keep warm in the oven while you cook the second batch with the remaining butter, oil and bread. Keep French toast warm until ready to serve.
- For the banana foster topping: Heat the butter in a large saute pan over high heat until it begins to sizzle. Whisk in the brown sugar and cinnamon and cook until the sugar has melted and the mixture has thickened slightly.
- Add the bananas and cook until slightly softened. Remove from the heat and add the rum and banana liqueur. Return to the heat and cook until the alcohol has burned off.
- Serve 2 slices of toast per person, topped with some of the bananas and their syrup, a dollop of the whipped cream cheese, some fresh berries, and sprinkling of confectioners' sugar, if using. Garnish with mint.
BANANAS FOSTER FRENCH TOAST
French toast gets a tasty twist with the addition of bananas, rum extract and pecans. The use of cinnamon bread is ideal!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h10m
Yield 8
Number Of Ingredients 7
Steps:
- Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
- Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
- Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
- Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.
Nutrition Facts : Calories 620, Carbohydrate 105 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 4 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 75 g, TransFat 0 g
BANANAS FOSTER FRENCH TOAST BREAKFAST CASSEROLE
Steps:
- 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.
Nutrition Facts : Calories 567 kcal, Carbohydrate 82 g, Cholesterol 251 mg, Fiber 2 g, Protein 14 g, SaturatedFat 11 g, Sodium 439 mg, Sugar 50 g, Fat 21 g, ServingSize 1 casserole, serves 6-8, UnsaturatedFat 0 g
BANANAS FOSTER FRENCH TOAST CASSEROLE
A Banana's Foster bottom layer adds a tasty twist on the traditional favorite. I make this the night before a bake the following morning. I was able to plate the casserole banana side up. This was my first time making this and my 8 year old son really enjoyed it. He gave me a "10".
Provided by Irie Chef
Categories Breakfast
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Using a small sauce pan, melt butter. Add brown sugar and salt. Stirring until sauce starts to bubble lightly. Remove from heat and add rum and liqueur. Set aside.
- Mix together milk, eggs, vanilla, almond extract, salt, cinnamon & sugar.
- Butter a 13 x 9 baking dish, layer the sliced banana's and drizzle with sauce. Layer half of the bread, all of the chocolate morsels and top with remaining bread. Pour egg mixture over bread. Cover with plastic wrap and gently press down on the top to make sure the bread gets to adsorb the egg mixture. Place in the refrigerator overnight.
- Let stand at room temperature 30 mins prior to baking. Preheat oven to 350°F and bake 45-60 minutes Allow to cool for 5 mins before serving.
Nutrition Facts : Calories 432.8, Fat 13.4, SaturatedFat 6.4, Cholesterol 205.6, Sodium 607, Carbohydrate 64.6, Fiber 3.1, Sugar 33.5, Protein 13.5
BANANAS FOSTER FRENCH TOAST
Make and share this Bananas Foster French Toast recipe from Food.com.
Provided by Bev I Am
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375*, slice bread.
- For batter, whisk eggs, milk, sugar, vanilla and salt.
- Pour into a shallow dish-one that can hold 4 slices, like a casserole.
- Soak bread in batter 1-1 1/2 minutes.
- Then flip slices over and soak 1-1 1/2 minutes more.
- Now, heat an ovenproof skillet over medium heat
- Add oil to the skillet, then add the soaked bread slices.
- Saute on one side until golden brown (about 2-3 minutes).
- Flip the bread over, immediately transfer the skillet to the oven, and bake for 10 minutes.
- The toast will puff up-like a souffle.
- While the French toast is in the oven, make the quick Bananas Foster Syrup.
- Bananas Foster Syrup-----------------.
- In a large saute pan over medium heat, stir together butter, brown sugar, maple syrup, dark rum and cinnamon.
- When Mixture is Syrupy, toss fruit in syrup just till heated through, 1 minute.
- Spoon over French toast and garnish with pecans.
BANANAS FOSTER FRENCH TOAST
Make the weekend extra special with our Bananas Foster French Toast recipe. Bananas Foster French Toast is an excellent, sweet way to start off the day.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat heavy nonstick skillet on medium heat.
- Meanwhile, whisk eggs, sugar, cinnamon, vanilla and 1-1/2 cups milk in shallow dish until blended.
- Dip bread,1 slice at a time, into egg mixture, turning to evenly coat both sides of each bread slice with egg mixture. Add to skillet, in batches; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Stir in rum extract.
- Serve French toast slices topped with bananas, nuts and caramel sauce.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
BANANAS FOSTER FRENCH TOAST
Steps:
- Preheat oven to 350°. Arrange bananas in a greased 13x9-in. baking dish. In a small saucepan, melt butter over medium heat; remove from heat. Stir in brown sugar and extract; spoon evenly over bananas., In a shallow bowl, whisk eggs, milk, cinnamon and vanilla until blended. Dip both sides of bread in egg mixture. Arrange over bananas. Pour remaining egg mixture over top., Bake 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with whipped cream.
Nutrition Facts : Calories 375 calories, Fat 15g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 279mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 3g fiber), Protein 7g protein.
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BANANAS FOSTER BAKED FRENCH TOAST - DINNER, THEN DESSERT
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- Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, heavy whipping cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.
- Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
- Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.
- Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.
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