Bananas Foster French Toast Bake Recipes

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.

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 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.

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.

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.

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.

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!