Banana French Toast Bake
I was trying to figure out the best way to use up the bread rinds. You know the ends of the bread that make a fairly sad sandwich and an even sadder, impromptu hot dog bun. Then it hit me – how about a French Toast Casserole!
The hubby and I have a tendency to bypass the bread ends and selfishly make a sandwich with the soft, delicious middles. We even tried to trick the kids into eating a rind sandwich, but they are wise to our schemes. Then breadaggedon happens – and very quickly there end up being several bread bags with 2 rinds apiece taking over the fridge.
Plus with some bananas beginning to show their tell-tale signs of aging.
Something had to be done…
That something ended up being a Banana French Toast Bake! A soft, warm french toast casserole that reminiscent of a bread pudding. Now I have a great reason to fill my fridge with bread body bags. I’m now purposely saving the rinds. It’s planned event that’s also an homage to up-cycling.
By taking something sad and adding a little makeover magic. We now have an elegant breakfast or tasty dessert. Top it off with syrup, whipped cream and stand back for plenty of ooohs and aaahhs.
Some might say this more like a bread pudding than a French toast casserole. I say it’s a warm and delicious start to a morning or a sweet way to end a meal.
- 1/4 cup melted butter
- 2 bananas sliced
- 10 slices bread
- 6 eggs
- 2 cups milk
- 1 tsp vanilla
- 1/3 cup brown sugar
- ground cinnamon
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Melt the butter and pour coat the bottom of a 13x9x2 pan. Then sprinkle the bottom with the brown sugar.
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Tear apart the bread and place 1/2 of it on top of the butter and sugar base. Then add a layer of sliced bananas. Sprinkle liberally with cinnamon and add a final layer of bread. Top off with a little more cinnamon.
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In a separate bowl mix the eggs, vanilla and milk. Then pour over the bread mixture. Let the mixture sit and soak into the bread for about 15 minutes.
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Bake uncovered in a 350 oven for 50 – 55 minutes or until the center seems firm. Remove from oven and cool for 10 minutes before serving.