Seize The WHAT IF Moment. . . Serving Up Baked Banana Bread French Toast With Help From Krusteaz

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I’m going to start out by hinting. . .  you MUST create a double batch of Krusteaz Banana Bread or Banana Muffins if you have any hope of pulling off the Baked Banana Bread French Toast recipe. Okay, I said this because if I hadn’t baked two boxes of banana muffins I wouldn’t have been able to create this FANTASTIC breakfast/brunch meal. Because that pan of fresh from the oven muffins shown in the picture below was gone before they even cooled off.

Recipe adapted from the Krusteaz recipe found here.

Ingredients:

Preheat oven to 400 degrees.

1 (2) Krusteaz Banana Quick Bread Mixes.

1/2 Cup of Water.

1/3 Cup of Vegetable Oil (which can be exchanged for applesauce).

3 Eggs.

Using the above ingredient in combination with one Krusteaz Banana Nut Muffin Mix. Combine together just until ingredients are moist and yet still a bit lumpy.

Pour into prepared muffin tins until 3/4 of the way full. I like to use my nonstick 12-cavity square muffin pan. Once your pan is full transfer into your preheated oven and, reduce the temperature to 350 degrees. I find my muffins, cakes, cookies come out of the oven with a higher “top” and are moister than those baked a full temperature. Bake until a toothpick inserted in the center muffin comes out dry/clean. Now comes the hard part. Let the muffins cool completely (without them disappearing from the cooling rack when your back is turned).

Once the muffins have cooled completely, slice the muffins in half (tops and bottoms) and set aside. Go ahead and eat the crumbs no one will know.

Spray a nonstick baking pan with nonstick baking spray and set aside.

Ingredients:

One stick of Butter.

1 Tablespoon + 1 Teaspoon of brown sugar.

6 eggs.

1 & 1/2 Cups of (your choice) Milk, Half & Half. I used 1 & 1/4 cups of whole milk WITH 1/4 cup Coffee-Mate French Vanilla Creamer.

1 Teaspoon Real Vanilla Extract.

1 Teaspoon Cinnamon

1 Teaspoon Nutmeg

Melt the butter and place in the bottom of the nonstick baking pan. Sprinkle the brown sugar over the melted butter. Then arrange HALF of the banana bread slices in the butter and sugar mixture.

Whisk together the eggs, milk, vanilla, cinnamon, and nutmeg. Then pour HALF of the liquid mixture over the arranged banana bread slices. Top with a second layer of sliced banana bread and then pour the remaining liquid mixture over the top layer of banana bread.

Cover tightly and refrigerate for 1 hour or (my all time favorite because I stumble around in the early morning) overnight. Remove from the refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Bake for 30-40 minutes or until a knife inserted into the center comes out clean. Remove from the oven and let sit for 5; top with your favorite jams, maple syrup, fresh whipped cream topping, or powdered sugar and enjoy with a rich cuppa coffee! Since this brunch casserole works well being refrigerated over night it makes the perfect lazy Sunday morning or holiday morning meal.

If you happen to have bananas try our homemade banana bread recipe in lieu of a mix.

 

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