Upside-Down Banana-Walnut French Toast

Name: Upside-Down Banana-Walnut French Toast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 1 1/2 cups packed brown sugar; 1/2 cup butter or 1/2 cup margarine, melted; 1/4 cup corn syrup; 1/2 cup chopped walnuts; 3 medium bananas, sliced; 1 loaf sliced unfrosted firm cinnamon-swirl bread; 6 eggs; 1 1/2 cups milk; 1 teaspoon vanilla

Submitted by Julie Bs Hive

"From BC's Most Requested Recipes. An ooey-gooey do-ahead (1-24 hours) egg bake that will knock your socks off."

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Ready In:: 1hr
Ingredients:: 9
Serves:: 10

ingredients

1 ¹⁄₂ cups packed brown sugar
¹⁄₂ cup butter or 1/2 cup margarine, melted
¹⁄₄ cup corn syrup
¹⁄₂ cup chopped walnuts
3 medium bananas, sliced
1 loaf sliced unfrosted firm cinnamon-swirl bread
6 eggs
1 ¹⁄₂ cups milk
1 teaspoon vanilla

directions

Spray bottom and sides of a 13x9x2-inch glass baking dish with cooking spray or grease with shortening. In a large bowl, stir together first four (4) ingredients then gently stir in the bananas. Spoon this mixture into the baking dish.
Reserving heels of bread for another use (feed the birds, they love cinnamon bread) arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
In a medium-size bowl, beat eggs, milk and vanilla until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 325°. Uncover casserole and bake 45-50 minutes or until knife inserted in center comes out clean. Serve portions upside-down, spooning sauce from bottom of dish over each serving.

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Reviews

Yummy breakfast right here! These will be made again soon, I promise!

MichelliBelli
Made for a wonderful breakfast this morning along with some oatmeal, and some maple glazed bananas #232110. Refridgerated for 12 hours, and added a tad bit pecans to the walnuts. Other than that minor change made recipe as posted and made for one great breakfast. Made for Recipe Swap 42.

weekend cooker
Although I followed the recipe right on down (except that I did add 1/4 teaspoon of ground cinnamon to the egg mixture), I cut the recipe in half & baked the resulting French toast in an 8"x*' pan for a little more than 40 minutes ~ More than enough for 2 of us, but this GREAT TASTING FRENCH TOAST was polished off for lunch! Thanks for sharing! [Tagged, made & reviewed in All New Zaar Cookbooks Tag]

Sydney Mike

RECIPE SUBMITTED BY

Julie Bs Hive

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