BANANAS FOSTER BAKED RENCH TOAST

By porklion

Ingredients

• 1/2 cup butter, cubed
• 2/3 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 cup chopped pecans, optional
• 3 large bananas, sliced
• 12 slices egg bread or challah (about 3/4 pound)
• 1-1/2 cups 2% milk
• 3 large eggs
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Place butter in a microwave-safe bowl; microwave, covered, 30-45 seconds or until melted. 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, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes. Invert to serve.
Yield: 6 servings.