Put a new spin on French toast and then put it your oven! Our Banana-Coconut French Toast Bake will come out hot and ready to savor.
What You Need
Original recipe yields 12 servings
8 egg s
2 cups fat-free milk
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup granulated sugar
1 tsp. vanilla
10 slices cinnamon-swirl bread
3 banana s, sliced
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 Tbsp. powdered sugar
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Let's Make It
Heat oven to 350°F.
Beat eggs in large bowl. Add milk, sour cream, granulated sugar and vanilla; mix until blended.
Spray 13x9-inch baking dish with cooking spray. Cover bottom of prepared baking dish with 5 bread slices, cutting as necessary to fit; top with bananas and coconut. Pour half the milk mixture over bananas. Top with remaining bread and milk mixture; cover.
Bake 45 min. or until knife inserted in center comes out clean and top is golden brown, uncovering after 20 min. Cool 10 min. Sprinkle with powdered sugar.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
This delicious morning French Toast Bake can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed.
Serve topped with maple-flavored or pancake syrup, or your favorite flavor of warmed jelly.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.