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Bananas Foster Baked French Toast

Bananas Foster Baked French Toast

Culinary director of "Taste of Home," Sarah Farmer is making a delicious breakfast that would be perfect for Mother's Day.
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


Directions

1. Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.

2. Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary.

3. Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.

4. Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes.

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