Patty Allcorn | Trinity Valley EC
“This is the most delicious and memorable breakfast dish I have ever had or prepared. If you like bread pudding, you will love this dish. It can be served for breakfast, brunch or even dessert.”
1 1/2 cup light brown sugar
1/4 cup light corn syrup
1/2 cup salted butter, melted
1/2 cup walnuts, halves or pieces
1 loaf firm cinnamon bread
3 medium ripe bananas
1 1/2 cups whole milk
1/2 teaspoon vanilla
Powdered sugar for garnish
1. Coat bottom and sides of a 9-by-13-inch baking dish with cooking spray.
2. In a large bowl, stir together brown sugar, corn syrup and butter until smooth. Spread on bottom of baking dish. Sprinkle walnuts on top.
3. Arrange a layer of bread over sugar mixture and walnuts, tearing bread if needed to cover entirely. Slice bananas over first layer of bread, then add another layer of bread on top.
4. In a medium bowl, whisk together eggs, milk and vanilla. Pour over layers in dish. Cover tightly and refrigerate at least one hour or overnight, but not more than 24 hours.
5. After chilling, preheat oven to 325 degrees. Bake 45–55 minutes until center is firm and knife inserted in center comes out clean. Run a knife around edges to loosen, then flip pan upside down onto a large platter or cookie sheet lined with parchment paper.
6.Using a spatula, scoop up any sugar mixture left in the pan and spread it over the French toast. Sprinkle with powdered sugar and serve warm.
Servings: 12. Serving size: 5 ounces. Per serving: 413 calories, 8.71 g protein, 15.59 g fat, 59.92 g carbohydrates, 1.86 g dietary fiber, 273 mg sodium, 38.85 g sugars, 116 mg cholesterol
Pepperidge Farm or Sara Lee brands work well for the cinnamon bread. Pecans can be substituted for walnuts, if desired.