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Baked Banana French Toast

Kraft Memeber Recipe
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Makes: 2 servings Total Time: 9 hr 5 min
Category: Breakfast/Brunch Sub Category: Pancakes/Waffles

what you need
  • 1 Tbsp. butter
  • 4 (1 1/2-inch-thick) slices challah bread
  • 1 large ripe banana, cut into 1/4inch-thick slices
  • 1/2 tsp. ground cinnamon
  • 2 large eggs
  • 1 cup whole milk
  • 1/4 cup whipping cream
  • 1 tsp. vanilla extract
  • 1 Tbsp. powdered sugar
  • 1 Tbsp. minced candied ginger (sold at health food stores)
  • 1/2 cup pure maple syrup
  • 1/4 cup silvered, blanched almonds
make it
1) Butter a square cake pan (large enough to fit the challah in a single layer). Using a small, sharp knife, cut a slit in the bottom crust of each slice of bread to form a pocket in the center. Make the pocket as wide as possible without piercing through the other three sides of each slice. Sprinkle bananas with cinnamon and insert about 6 slices into each piece of bread. Place stuffed bread in a single layer in the buttered pan.

2) Whisk eggs in a medium-sized bowl to blend. Add milk, whipping cream, and vanilla, and whisk until frothy. Pour mixture over bread slices in pan, spooning over the top to coat well. Cover pan tightly with plastic wrap and refrigerate overnight.

3) In the morning, preheat oven to 375°F. Remove the plastic wrap and bake French toast until puffed and just beginning to brown on top, about 25 minutes.

4) Transfer French toast to plates and sprinkle with powdered sugar. Serve with toasted almonds and warm ginger-maple syrup on the side (see recipes below)--or you can use plain maple syrup!

Stir 1 Tbsp. minced candied ginger (sold at health food stores) into 1/2 cup pure maple syrup. Refrigerate overnight. In the morning, heat over low flame until warm.

Preheat oven to 350°F. Spread 1/4 cup silvered, blanched almonds in an even layer on a baking sheet. Bake 8 to 12 minutes or until golden.
Prepare the night before!
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