Overnight Banana-Walnut French Toast

Since this is the beginning of Spring Break here I thought it would be a good day for a leisurely breakfast so I dug out this recipe. This would also be great for a weekend brunch. I love it for many reasons but the fact that it is put together in the afternoon and then sits in the fridge until time cook it in the morning puts it at the top of my list for a laze morning. All I had to do this morning was to heat the oven and put this in for 45 minutes, then we could enjoy.

Overnight Banana-Walnut French Toast

¾ cup packed dark brown sugar

¼ cup butter, melted

2 Tablespoons light corn syrup

¼ cup chopped walnuts

2 medium bananas

10 (approximately) slices cinnamon raisin bread

3 eggs

¾ cup half and half

½ teaspoon vanilla

Coat an 8”x 8” baking dish with butter or spray with cooking spray. In a medium mixing bowl combine the brown sugar, butter, corn syrup and walnuts until well mixed. Carefully fold in the bananas (trying not to break them up) then pour this mixture into the prepared baking dish.

Using the cinnamon raisin bread make 2 layers of bread, I used 4 full slices and 1 slice that was cut in half on each layer. You want to make a layer that fills the baking dish completely.

Combine the eggs, half and half and vanilla and pour this mixture over the bread. Cover with foil and refrigerate over night (no more than 24 hours) I like to make it in the afternoon for the next morning.

In the morning heat the oven to 325 degrees Fahrenheit.

Uncover the baking dish and bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Serve portions upside down, spooning the sauce from the bottom of the dish over each serving.

4 servings