You can never have too many overnight breakfast dishes in your repertoire. I’m always on the hunt for new ones to try. And this…well, I can’t wait to make it again! SO good…
The next time you host breakfast or brunch, you should make this. Seriously. You’ll see lots of smiles 🙂
Overnight Bananas Foster French Toast
1 loaf Challah bread, sliced somewhat thick
1 cup egg substitute
1 1/2 cups skim milk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon Meyers rum or rum extract
for the banana topping:
1 tablespoon butter
1/2 cup packed brown sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 tablespoon Meyers rum or rum extract
4 ripe bananas, sliced
Spray a 9×13 pan with cooking spray. Place sliced bread in pan. Whisk together eggs, egg substitute, milk, vanilla, cinnamon, sugar, salt and rum in a large bowl. Pour evenly over bread. Cover and refrigerate at least 8 hours, or overnight for best results.
Preheat oven to 350 degrees. Take bread out of refrigerator and bring to room temperature. Bake, uncovered, until bread is puffed and golden, around 40 minutes.
While bread is baking, melt butter in a deep pan over low heat. Add brown sugar, vanilla, cinnamon and rum and stir until sugar is dissolved (add a few drops of water if necessary). Simmer for a few minutes. Add bananas and remove from heat. Cover until bread is done baking.
Plate french toast and top with bananas.