Monday, March 15, 2010

Oven-Baked Banana French Toast

This weekend, something amazing happened: I had leftover challah in my refrigerator!  Usually my kids devour it at Friday night dinner and Saturday morning breakfast, but for some reason, there was almost a whole loaf left.  And, there was still a little left over from last week as well.  This was a great excuse to make French toast for Saturday dinner.

I used my mom's recipe, but added some mashed bananas.  I had frozen some bananas that were going bad, thinking that I would make banana bread out of them.  But I haven't been in a banana bread kind of mood lately, so I decided to use them here.  You can freeze the bananas whole; once you've defrosted them, peel them and they'll be all mushy.

My mom's recipe usually calls for an overnight soak - it's great for brunches.  I only soaked the bread for a couple of hours, but it still worked out okay.  I think longer would have been even more tasty, though.  Also, the original recipe called for French bread, but the challah worked very well, too.  I used brown sugar because I thought it would go well with the bananas, but you could use regular sugar as well.

Note: It makes a lot more than I have pictured!  I forgot to take a picture until after I had served it.  The ones in the pictures were soon devoured as well.

Oven-Baked Banana French Toast

 l loaf French or challah bread, ends removed, cut crosswise in 1-inch thick slices
1-1/2 cups milk
4 large eggs
1/2 cup orange juice
1/4 cup brown sugar
3 bananas, mashed
1 tsp. vanilla extract
cinnamon for sprinkling

Arrange bread slices in a single layer in a 9x13 baking pan.  Beat remaining ingredients except cinnamon together, until well blended.  Pour over bread.  Cover and refrigerate at least 1 hour and up to 24 hours so that bread soaks up the liquid.

Heat oven to 425 degrees.  Lightly grease a jelly roll pan or another 9x13 baking dish. (Or, line pan with aluminum foil and grease the foil.) Transfer bread to greased pan and sprinkle with cinnamon.  Bake 15 minutes or until puffed and lightly browned. 

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Allison @ Alli 'n Son March 15, 2010 at 10:18 PM  

Yum I love french toast. This sounds like a great twist. I can't wait to try it out.

Emily {Frilly Details} March 15, 2010 at 11:07 PM  

Yum!! I may make this on Saturday morning. I was just thinking today that I need to make some french toast sometime soon. Thanks for sharing! :)

Cate March 16, 2010 at 11:12 AM  

YUM! I love French toast--might have to get my husband to make this. He's the chief breakfast cook around our house!

Laurie March 16, 2010 at 6:14 PM  

I like French toast also. I hope you don't mind I added a link for my Orange Pecan Whole Wheat French Toast. Thanks for sharing.

extreme personal measures March 17, 2010 at 12:53 PM  

Looks and sounds good!
Following you from Trendy Treehouse!
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annies home March 17, 2010 at 10:55 PM  

sounds delicious I will have to try this for the teens I am sure would please them

gfe--gluten free easily March 18, 2010 at 3:31 PM  

I've made banana French toast before, but this recipe looks better. :-) I made some bread pudding with some challah bread recently. It tasted so good. Next time I make French toast, I'll use this recipe. Thanks!


MrsJenB March 19, 2010 at 9:59 AM  

YUM! Love me some french toast, but have STILL not managed to make it from challah. This needs to be rectified, I think!

Rattlebridge Farm March 19, 2010 at 3:04 PM  

I can only imagine the delicious layers of flavor and texture. Thanks so much for this great recipe. Have a wonderful weekend!

The Charm of Home March 19, 2010 at 8:58 PM  

Now I've never heard of Banana French Toast. My kids would love it!
Win Rachael Ray bake ware at my blog.

Chats the Comfy Cook December 22, 2010 at 9:07 PM  

I lost my comment. I was thanking you for the link for this wonderful recipe and asking you to please correct the linky name to Let's Do Lunch.

I love your links and your recipes.

Unknown October 16, 2012 at 1:17 AM  

This is a First for me to hear of Baked Banana French Toast I had to pin it. Thank you. Jerri Davis

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