Creamy Banana French Toast Casserole (SP 6)

By á-31592

Adding just a little lemon juice not only keeps the bananas from turning dark but it also adds bright flavor to this creamy casserole.

Ingredients

• 12 slice(s), or oatmeal bread whole wheat bread, cut into quarters (about 1 oz per slice)
• 5 spray(s) cooking spray
• 1 cup 2% reduced fat milk
• 1⁄2 cup(s) maple syrup
• 6 large egg(s)
• 4 oz (1/3-less-fat cream cheese Neufchâtel cheese)
• 4 medium banana(s), ripe, divided
• 1 tsp vanilla extract
• 2 tsp fresh lemon juice
• 1⁄2 tsp ground nutmeg
• 1⁄2 tsp ground cinnamon
• 1⁄4 tsp table salt
• 3 Tbsp powdered sugar

Preparation

Step 1

Preheat oven to 350°F.
Coat a 13- X 9-in baking dish with cooking spray; stand bread quarters up in prepared dish so it lines the sides and bottom in a single layer.
Place milk, syrup, eggs, cream cheese, 2 bananas, vanilla, juice, nutmeg, cinnamon and salt in a blender; process until smooth, 1-2 minutes. Slowly pour mixture over bread; press bread into egg mixture, making sure it is completely submerged. Cover with foil; chill for 30 minutes (or up to overnight).
Just before baking, thinly slice remaining 2 bananas; tuck slices in between pieces of bread. Bake, covered with foil, 25 minutes. Remove foil; bake until golden brown and set, about 10 minutes more. Sprinkle top of casserole with powdered sugar; slice into 12 pieces and serve immediately.
Serving size: 1 piece
Notes
Serve with fresh berries if desired.