Banana Pecan French Toast Recipes

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.

Steps:

• Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.

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.

Steps:

• Preheat the oven to 350 degrees F.
• For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved.
• Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly.
• For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan.
• For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
• Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
• Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

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.