Bananas Foster Filling:
6 Tbsp. Unsalted Butter
3/4 Cup Light Brown Sugar, Packed
2 Tablespoons Pure Maple Syrup
1 Tsp. Banana Liqueur – such as Bols Banana Liqueur (Optional) Dash of Salt
3 Ripe Bananas, Peeled and Sliced
French Toast:
8 Large Eggs
1 Cup Milk (Preferably 2%) 2 Cups Half and Half
2 Tbsp. Light Brown Sugar 1/4 Tsp. Ground Cinnamon
1 Tbsp. Pure Vanilla Extract
One 15 oz French Bread or 16 Slices White Bread, Torn Into Large Cubes
Praline Topping:
1/2 Cup Light Brown Sugar, Packed
1/2 Tsp. Ground Cinnamon
1/2 Tsp. Ground Nutmeg
Dash of Salt
1/2 Cup (1 Stick) Unsalted Butter, Softened
Serve with a drizzle of Caramel Sauce and Maple Syrup.
Banana Topping:
Praline Topping:
1. Combine all ingredients in a medium bowl and blend well. Set aside.
For French Toast:
1.Slice French bread into 20 slices, 1-inch each.
2. Arrange slices in a generously buttered 9×13-inch baking dish in two rows, overlapping the slices.
3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended. Don’t overmix or allow it to get too bubbly.
4. Pour mixture over the bread slices, ensuring that all are covered evenly, making sure that there is also plenty in between the slices.
5. Cover with foil and refrigerate overnight. (It’s so worth the wait!)
6. The next day, preheat oven to 350 degrees F.
7. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve as breakfast with maple syrup or as a dessert with vanilla ice cream. If you don’t like bananas, this dessert is equally as delicious using just the praline topping. Enjoy!
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