I get tired of the same ole, same ole for breakfast/brunch, don’t you? Every morning, it’s the same for us. Eggs, turkey bacon, grits, oatmeal, pancakes…you get the idea. It was time to try something new. I decided on baked french toast and the result was a very delicious, dessert like meal. Perfect for a lazing weekend brunch when you want something special but don’t want to spend the morning making it.
This needs to be made ahead of time, overnight is great. You can make it in the morning for an evening dessert, too. I made it in the afternoon and baked it the next morning. A shorter amount of time would work as well. I had an abundance of bananas I bought on sale, just wanting to become a part of this scrumptious pan of yumminess.
Those, along with homemade bread (I forgot to write the recipe down!) …were perfect. The baked french toast itself is not very sweet but the topping is. The combination works well. Feel free to adjust to your desired sweetness. I also found that I did not need syrup or even powdered sugar, at all for this. It’s your breakfast/dessert, you eat it any way you like it. After all, I read that eating dessert with breakfast helps you lose weight. Perhaps it works if you eat your dessert for breakfast instead?
Baked Banana French Toast with Brown Sugar Vanilla Crumb Topping
Baked French Toast
- 1 loaf of French or Italian bread, sliced 3/4″
- may use regular bread, also
- 1 1/2 cups coconut milk, whole milk or half & half
- 6 eggs, beaten
- 1/2 cup heavy cream
- may use any combination
- 1/4 cup sugar or more
- 1/4 honey or more
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon vanilla
- 4 bananas or any fruit, or combination, you have on hand
- 1 tablespoon lemon juice and 4 tablespoons water, to dip bananas or apples in, if using
Brown Sugar Vanilla Crumb Topping
- 1/2 cup all purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon vanilla
- 2 tablespoon unsalted butter
Grease, or spray with non stick spray, 8×10 pan.
Put slices of bread in greased pan. If using loaf bread, overlap the pieces.
In large bowl, mix by hand, eggs, cream and milk, sugar, honey, cinnamon, vanilla.
Pour over bread, pushing slices down. Cover with foil and put in refrigerator for 2 hours to overnight. Although I have never made this before, I would probably put it in the oven before the 2 hours was up, if’fen I took a mind to.
When getting ready to bake, take out of oven for 30 minutes and preheat oven to 350 degrees F. Cook, covered for 30 minutes. While cooking, cut up fruit you wish to use, if any. If your fruit tends to darken, mix lemon juice and water, and put fruit in it.
Cut flour, brown sugar, vanilla and butter together to resemble crumbs.
Place fruit that has been in lemon water, on paper towel to drain. Pat dry.
After 30 minutes, take out of oven and carefully remove foil, there will be steam.
Layer fruit and top with crumb mixture. Bake another 15-20 minutes, until brown.
*Note…my french toast looked like a mountain in the middle but settled back down once out of the oven.
Serve with warm maple syrup and/or powdered sugar. Warning….it will be very sweet if you do! I like it just the way it is out of the oven.