BANANA BREAD FRENCH TOAST
Overripe bananas? Make an extra loaf of banana bread so you can transform it into this easy French toast.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees. Line a baking sheet with foil and place in the oven to warm.
- Whisk together the eggs, half and half and vanilla in an 8-inch square baking dish until combined. Whisk in 2 tablespoons of the brown sugar, the cinnamon, nutmeg and salt.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Meanwhile, dip 4 slices of banana bread very briefly in the egg mixture (don't soak) letting the excess drip back in the dish. Add the dipped banana bread to the skillet and sprinkle each slice with 1 tablespoon brown sugar and pat in. Cook until the underside is golden brown, about 2 minutes. Flip and cook until golden brown on the second side, about 2 minutes. Put on the baking sheet in the oven to keep warm and repeat with the remaining banana bread, batter, adding 1 tablespoon more butter to the skillet and sprinkling the slices with 1 more tablespoon brown sugar. Keep the second batch of French toast in the oven.
- Wipe the skillet clean with a paper towel and add the remaining 2 tablespoons butter. Once the butter melts, add the remaining 2 tablespoons brown sugar and the lemon juice and stir until smooth. Add the bananas and toss until glazed, about 1 minute. Serve the French toast topped with the bananas and chopped walnuts.
BANANA NUT FRENCH TOAST CASSEROLE
This is a fantastic company breakfast. You can just add two slices of bread and a couple of eggs for each extra person; you can use any kind of fruit you want; you can substitute cream cheese for the pats of butter if you're using blueberries or strawberries (I would leave out all the spices if you're going to make this with...
Provided by G. Massey
Categories Breakfast
Time 50m
Number Of Ingredients 12
Steps:
- 1. Grease and flour a baking dish, preferably a 9"x13". Be aware the deeper the dish, the longer this takes to bake. Preheat the oven to 300 degrees Fahrenheit. On a cutting board, make two stacks of bread, four slices to a stack. Make sure the edges are even and carefully trim off the crusts on all four edges with a serrated knife. Then cut the bread into cubes no smaller than 1 1/2". Put into a large mixing bowl and set aside.
- 2. Crack the ten eggs into a smaller mixing bowl. Add 1 c. milk, 1/2 c. half and half, 2 t. vanilla extract, and a dash of cinnammon. Whisk until smooth.
- 3. Pour egg mixture over the bread cubes and toss gently, so as not to turn the bread into mush. When the bread has soaked up most or all of the egg mixture, spread 1/3 of the cubes in a thin layer on the bottom of the pan. Sprinkle on 1/3 cup of the pecan pieces, a handful of brown sugar, and the spices. Lay out banana slices, evenly spaced on the bread. Take pats of butter and lay those on as well, again evenly spaced. Put another 1/3 of the bread/egg/milk mixture, and repeat the steps with the nuts, spices, sugar, butter, and banana. Finish up with the last 1/3 of the bread/egg/milk mixture and top with the last 1/3 c. of pecans, another handful of brown sugar and spices, and a few more pats of butter. Cover with aluminum foil and bake 20 minutes or until the center is moist but no longer runny. You may take the foil off for the last 5-10 minutes to toast the sugar on the top. Serve with sausage, eggs and coffee, and top with a little maple syrup and whipped cream.
BANANA FRENCH TOAST BAKE RECIPE BY TASTY
Here's what you need: butter, brown sugar, cinnamon, vanilla extract, bananas, eggs, brown sugar, cinnamon, nutmeg, vanilla extract, heavy cream, milk, french bread, powdered sugar
Provided by Claire Nolan
Categories Breakfast
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C).
- Over medium-high heat, melt butter and stir together brown sugar, cinnamon, and vanilla. Bring to a simmer and add the sliced bananas.
- In a large bowl, whisk 8 eggs, brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and milk.
- Add the cubes of French bread, and gently stir until the bread has soaked up all the liquid.
- Pour the bread into a greased 9x13 inch (23x33 cm) baking dish. Top with the banana and sugar glaze.
- Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top. (Times and temperatures may vary based on oven).
- Serve with powdered sugar on top.
- Enjoy!
Nutrition Facts : Calories 604 calories, Carbohydrate 71 grams, Fat 32 grams, Fiber 3 grams, Protein 15 grams, Sugar 42 grams
BANANA NUT FRENCH TOAST
This was almost sinful tasting, too good for breakfast. Almost dessert, bananas caramelizing on the griddle make this breakfast absolutely scrumptious. Egg-less, non-dairy, vegan, vegetarian.
Provided by Viki Anderson
Categories Breakfast
Time 12m
Yield 3 slices, 1 serving(s)
Number Of Ingredients 6
Steps:
- In blender mix: banana, rice milk, cinnamon, nutmeg and syrup.
- Pour into small flat container to dredge bread.
- Coat bread on both sides and cook on griddle that has been oiled lightly.
- Served warm with your favorite nut toppings and a little more maple syrup.
Nutrition Facts : Calories 388, Fat 4.1, SaturatedFat 0.9, Sodium 555.8, Carbohydrate 83, Fiber 5.6, Sugar 21.8, Protein 7.3
BANANA BREAD FRENCH TOAST
This decadent breakfast treat is great way to start the day. It's so delicious you'll wish you could eat it every morning.
Provided by LBR8
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
- Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.
Nutrition Facts : Calories 544.3 calories, Carbohydrate 72.6 g, Cholesterol 208.4 mg, Fat 24.1 g, Fiber 1.6 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 336.4 mg, Sugar 49.7 g
BANANA-NUT FRENCH TOAST SANDWICHES
For a heartier take on banana-nut bread, spread a mixture of bananas, brown sugar, and walnuts between slices of golden brioche before battering and frying. Line up the resulting French toast sandwiches on a large platter, and top with the remaining warm banana mixture before serving for brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place walnut halves on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop walnuts coarsely.
- Whisk together eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine bananas, dark-brown sugar, and toasted walnuts in another bowl. Lay out 6 slices of bread on work surface. Top each slice with 1/3 cup of the banana mixture. Top with remaining bread slices; press gently to seal the sandwiches.
- Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 10 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 10 minutes more.
- Reduce oven temperature to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat remaining banana mixture in a small skillet over medium-low heat until sugar is melted and bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
- Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining sandwiches. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.
UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST
Everyone wants to have a few great brunch recipes that can be made ahead of time. This is one of them. The flavor of this French toast? Think Bananas Foster-minus the rum.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 10
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
- Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
- In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.
Nutrition Facts : Calories 490, Carbohydrate 72 g, Cholesterol 155 mg, Fat 3 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 42 g, TransFat 1 g
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- FRENCH TOAST CASSEROLE: Spray a 9x13 pan with nonstick cooking spray. Place ½ the diced bread in the casserole dish, followed by ½ the salted caramel sauce and ½ the toasted pecans. Repeat with the diced bread, followed by the remaining caramel and pecans, set aside. In a blender, combine the milk, half and half, eggs, banana, vanilla, cinnamon, and nutmeg. Pour the prepared custard over the bread mixture. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
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- Prepare the Banana Bread: Preheat oven to 350°F. Beat 1 cup softened butter with a heavy-duty electric stand mixer at medium speed until creamy. Add 2 cups brown sugar, and beat until light and fluffy. Add 3 eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, and beat just until blended.
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- Grease 2 (8- x 4-inch) loaf pans with vegetable shortening, and dust with flour. Divide batter evenly between 2 prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks, about 1 hour.
- Preheat oven to 350°F. Slice 1 loaf into 11 (1/2- to 3/4-inch) slices. Wrap other loaf in plastic wrap; reserve for another use. Place 11 slices on a baking sheet; brush each with melted butter. Bake in preheated oven until browned, 20 to 25 minutes. Set aside.
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