Banana Praline Overnight French Toast
Ingredients:
Bread
- 1 loaf Challah (21 oz. cut into small pieces)
Banana Praline
- 1 stick butter
- ½ cup packed light brown sugar
- ¼ cup honey
- 4 ripe bananas, sliced
Custard
- 6 eggs
- 2 cups milk
- 4 tablespoons butter, melted
- 1 tablespoon sugar
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
Nut Topping
- ½ cup chopped pecans
- 2 tablespoons brown sugar,
- 1 teaspoon cinnamon
Butter a 13 x 9 inch baking dish. For banana praline, melt butter, sugar, honey in a small saucepan over low-medium heat; stirring constantly until sugar dissolves. Remove from heat and pour into baking dish. Spread evenly. Make one layer of banana slices in even rows. Add challah bread on top of bananas, evenly. For custard, combine eggs, milk, butter, sugar, vanilla, cinnamon, and nutmeg. Whisk briskly to mix. Pour mixture over challah. Using a spatula, press bread into baking dish. Press a few times until evenly soaked through. Top with pecans and refrigerate over night. Preheat oven to 350 degrees. Sprinkle with cinnamon and sugar. Bake for 45 - 55 minutes until knife inserted in center comes out clean. Serve with maple syrup. You can also serve with your favorite heated jelly with fresh fruit.
Janice Stompro & Brett Stompro
