Overnight Stuffed Banana Fosters French Toast

By Texaschef11

Ingredients

• Filling:
• 4 tablespoons butter
• 1/4 cup light brown sugar
• Pinch ground cinnamon
• 1 teaspoon rum extract
• 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
• 4 ounces cream cheese, room temperature
• 1 large unsliced loaf French bread, bread cut into 8 slices
• 4 large eggs
• 1/2 cup heavy cream
• 1 1/2 cups whole milk
• 2 teaspoons ground cinnamon
• 1 teaspoon rum extract
• Nonstick cooking spray
• Confectioners' sugar, for garnish
• Maple syrup, whipped cream

Preparation

Step 1

Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and rum extract and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.

Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets. Place stuffed bread slices in a lightly greased 9 X 13 baking dish.

In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture over the bread slices. Turn each slice once to coat. Cover and refrigerate overnight.

Bake at 350 degrees until the French toast is golden brown and filling is hot, about 30 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.