UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST
Everyone wants to have a few great brunch recipes that can be made ahead of time. This is one of them. The flavor of this French toast? Think Bananas Foster-minus the rum.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 10
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
- Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
- In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.
Nutrition Facts : Calories 490, Carbohydrate 72 g, Cholesterol 155 mg, Fat 3 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 42 g, TransFat 1 g
FRENCH TOAST ROAST WITH BANANAS AND WALNUTS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved.
- Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly.
- For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan.
- For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.
UPSIDE DOWN BANANA WALNUT FRENCH TOAST RECIPE - (4.3/5)
Provided by á-17861
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In a large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish. Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed. In a medium bowl, beat eggs, milk, and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours. Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.
PEANUT BUTTER BANANA FRENCH TOAST SKILLET RECIPE BY TASTY
Here's what you need: baguette, eggs, heavy cream, vanilla extract, cinnamon, unsalted butter, brown sugar, peanut butter, large banana
Provided by Julie Klink
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚F (190˚C).
- On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces.
- In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon.
- Add the bread to the egg mixture and stir until evenly coated.
- Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes.
- Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat.
- Pour the bread mixture over sauce into skillet and spread evenly.
- Bake for 30 minutes, until golden and crispy.
- Let the skillet cool for about 5 minutes, then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the French toast to release from the pan with the banana layer on top. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 2 grams, Protein 15 grams, Sugar 30 grams
BANANA FRENCH TOAST
The banana in this recipe is pureed into the batter along with eggs, milk, cinnamon and vanilla. This is wonderful!
Provided by Marie
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients except bread in a blender and mix well.
- Pour batter into a shallow dish.
- Dip each bread slice into batter for several seconds, coating both sides.
- Place bread in a buttered non stick skillet and cook over medium heat until golden on both sides.
VANILLA BANANA FRENCH TOAST
I thought of the recipe one morning and served it to my dad...let's just say he licked the plate clean! Serve with maple syrup, peanut butter, or honey...or all three!
Provided by Stevie Bowden
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 1
Number Of Ingredients 6
Steps:
- Beat eggs, vanilla, cinnamon, and sugar together in a bowl. Place bread into the egg mixture to soak.
- Heat a lightly oiled skillet over medium heat and brown the slices of bread on both sides. Heat a smaller lightly oiled skillet over medium-low heat and pour the remaining egg mixture into the skillet. Allow the eggs to set in the skillet for 1 to 2 minutes, then continue to cook and stir eggs until scrambled.
- Place 1 slice of toast onto a plate and top with the eggs. Layer the slices of banana over the eggs, then place the second slice of toast on top to make a sandwich.
Nutrition Facts : Calories 443.7 calories, Carbohydrate 68.4 g, Cholesterol 372 mg, Fat 12.1 g, Fiber 7.9 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 482.7 mg, Sugar 27.3 g
UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST
From BC's Most Requested Recipes. An ooey-gooey do-ahead (1-24 hours) egg bake that will knock your socks off.
Provided by Julie Bs Hive
Categories Breakfast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 366.1, Fat 17.5, SaturatedFat 8, Cholesterol 156.4, Sodium 138.8, Carbohydrate 48.9, Fiber 1.3, Sugar 38.6, Protein 6.3
PASSIONATE FRENCH TOAST WITH BANANA TOPPING
Steps:
- In a bowl combine cinnamon and sugar. Add sliced fruit, butter and juice. Microwave until butter melts and mixture is hot. Stir until fruit slices are covered with the sauce. Pour fruit mixture over French toast. Add maple syrup or sprinkle with more cinnamon sugar on top, if you like.
BANANA-NUT FRENCH TOAST SANDWICHES
For a heartier take on banana-nut bread, spread a mixture of bananas, brown sugar, and walnuts between slices of golden brioche before battering and frying. Line up the resulting French toast sandwiches on a large platter, and top with the remaining warm banana mixture before serving for brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place walnut halves on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop walnuts coarsely.
- Whisk together eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine bananas, dark-brown sugar, and toasted walnuts in another bowl. Lay out 6 slices of bread on work surface. Top each slice with 1/3 cup of the banana mixture. Top with remaining bread slices; press gently to seal the sandwiches.
- Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 10 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 10 minutes more.
- Reduce oven temperature to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat remaining banana mixture in a small skillet over medium-low heat until sugar is melted and bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
- Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining sandwiches. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.
UPSIDE DOWN BANANA SPLIT
Make and share this Upside Down Banana Split recipe from Food.com.
Provided by Topher
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the sauce by dissolving the sugar in the milk and cream along with the vanilla pod and seeds.
- Bring just to the boil and whisk into the yolks, then strain. Stir briefly over a pot of simmering water to thicken if necessary.
- Press baking paper onto the surface to prevent a skin forming, leave to cool and refrigerate.
- Cut each banana in half and place in a bowl.
- Top with ice cream, pour over a ladle of crème anglaise, add a dollop of cream and a wafer. Serve immediately.
Nutrition Facts : Calories 356.2, Fat 19.5, SaturatedFat 11.3, Cholesterol 198.9, Sodium 51.1, Carbohydrate 44, Fiber 3.1, Sugar 28.2, Protein 5.2
OVERNIGHT BANANA FRENCH TOAST
I found this recipe on a card at Wal-Mart in their produce department. This is fabulous, the flavor and texture is so comforting and there is definately something about banana's and maple syrup. Give it a try, I'm sure you'll be as pleased as I am. I'm actually going to make this for Christmas breakfast this year.
Provided by BlueHyacinth
Categories Breakfast
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Arrange half of bread cubes in a lightly greased 13x9" pan.
- Sprinkle evenly with cream cheese and bananas; top with remaining bread cubes.
- Whisk together eggs, milk, sugar, butter and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture.
- Cover and chill 8 hours.
- Sprinkle with cinnamon and bake, covered, at 350 for 30 minutes.
- Uncover and bake 30 more minutes or until lightly browned and set.
- Let stand 5 minutes before serving.
UPSIDE-DOWN BANANA TART RECIPE BY TASTY
Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
- Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
- In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
- Add the vanilla and cinnamon. Stir until combined.
- Add the bananas to the pan and cook until softened, about 2 minutes.
- Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
- Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
- Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
- Bake for 30 minutes, or until the pastry is puffed and golden.
- Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams
BANANA WALNUT FRENCH TOAST
Make and share this Banana Walnut French Toast recipe from Food.com.
Provided by barney_s
Categories Breakfast
Time 55m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 3 quart rectangular baking dish; set aside.In small bowl gently toss bananas with lemon juice.Arrange half the bread slices in the bottom of the baking dish. Top bread with a layer of bananas.Add remaining bread slices.
- In a medium bowl combine eggs, milk, honey, vanilla and cinnamon. Slowly pour egg mixture over french bread to coat evenly . Press bread down lightly with the back of a spoon to moisten all the bread. Cover and refrigerate 8 to 24 hours.
- Before baking sprinkle with walnuts and sugar. Bake uncovered for 30 to 35 minutes at 325°F . done when a knife inserted near center comes out clean. Top of bread should be light brown.Serve with maple syrup.
Nutrition Facts : Calories 545.4, Fat 15.3, SaturatedFat 3, Cholesterol 75.2, Sodium 820.6, Carbohydrate 85.7, Fiber 5.8, Sugar 12.1, Protein 16.9
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