Baked Banana-Orange French Toast
"France meets French Polynesia! Exotic coconut, banana and cinnamon island flavors complement the rich creamy, buttery, orange staples of the French countryside. This is an easy breakfast or brunch meal since it's all made the day before (the 12 hours passive cooking time is when it sits in the refrigerator overnight). Serve it directly from the baking dish...no syrup or butter needed!"
photo by Boomette
- Ready In:
- 22mins
- Ingredients:
- 10
- Serves:
-
9
ingredients
- 9 slices Texas toast thick bread or 1 French baguette, sliced in 1-inch thick pieces
- 6 eggs
- 1 1⁄2 cups coconut milk
- 2 tablespoons orange zest (the amount from one orange)
- 3 tablespoons Grand Marnier
- 1⁄2 cup butter (1 stick)
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 3 bananas, sliced (ripe)
- 1 g nonstick cooking spray
directions
- Whisk together the eggs, coconut milk, orange zest and Grand Marnier in a bowl.
- Combine the butter, brown sugar and cinnamon in a sauce pan and cook over medium heat, stirring until it becomes a smooth sauce; mix in bananas.
- Spray one 9"x13" pan plus one 8"x8" pan with light cooking spray and line the pans with sliced bread; pour the egg mixture over the top, then the banana mixture.
- Chill covered overnight and then, the next morning, bake uncovered at 350 degrees for 30 minutes.
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Reviews
-
Very tasty and different from regular french toast. I think that milk could be use instead of coconut milk. I couldn't detect it. I did half the recipe. Thanks Jen :) Made for Beverage Tag. -
A little too sweet. I think next time I will use less sugar and maybe a bit of orange juice instead of Grand Marnier. -
I was so excited to try this recipe because it looked like a fabulous use of the ingredients. I followed the recipe to the letter but I did use a braided white yeast bread (Hefezopf) because we don't have texas toast here. It smelled wonderful but I thought the end result left a lot to be desired aesthetically. We decided to have it on Sunday morning and the kids were looking forward to our big meal. And then we ate our first few bites.... Both my husband and I did not care for the taste at all. We thought there were too many strong flavors competing for attention and the cooked banana was slimy and unappealing. I really hated the banana and think this would have been far better sans banana and less Grand Marnier. Still, the kids ate it and I was planning to give this two stars but after breakfast I got a horrible stomach ache-all of my ingredients were fresh and I always wash my hands so I don't think it had to do with food poisoning but the composition of this dish. Sorry Jen! It seems like many people here loved this but it didn't work for us. -
I loved that this was prepped the night before & no fuss in the morning. Great flavors, a bit shy on the coconut flavor. It was not too sweet which I was worried about with all that brown sugar. I may cut back on that next time anyway. I'm planning to serve this to the masses this summer. Thanks for a great entry & good luck in the contest! -
Loved this! The bread puffed up nicely. Bananas and orange flavor were strong and yummy. BUT no coconut flavor at all. It got lost in the banana and orange. Seeing the fat content I suggest using low fat milk in place of the coconut. I know it is a RSC ingredient that needed to be used so that is why I would have like to see maybe coconut extract or coconut flakes topping this to bring it out! Made 1/2 the recipe. This was easy to make nice to wake and just pop in the oven! What a why to start the day! Dessert for Breakfast! ;)
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Tweaks
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A little too sweet. I think next time I will use less sugar and maybe a bit of orange juice instead of Grand Marnier.
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida
