This is a very good recipe for a Sunday breakfast. Sure it may have a lot of calories but if you’re watching your calories all week it’s okay to splurge on a weekend.
I cut this recipe in half and it turned out wonderfully in a 8 by 8 baking dish. I made it for brunch today. I wish I would have read the reviews because I didn’t use the nonstick spray as recommended below and had little issue trying to remove from the pan. Mine did not turn out as pretty as pictured above. But all in all my husband did say he could eat this everyday.
This was delicious! A weekend splurge definitely. The only thing I would change would be to spray the pan with cooking spray before adding the ingredients. When I inverted it to serve, part of it stuck to the pan.
1 loaf French Bread
1 stick Butter
1 1/2 cup Brown Sugar divided
2 tsp Cinnamon divided
3 tsp Vanilla Extract divided
5 Bananas peeled and sliced
1/4 tsp Nutmeg
1 cup Half and Half
1 cup Milk
Grease 9×13″ baking dish. Set aside.
Cut bread into cubes and set aside.
Melt butter over medium high heat in large skillet until melted.
Add 3/4 cup brown sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla.
Stir until mixture thickens a little, then add bananas and stir until coated.
Remove from heat and set aside.
In a large bowl, beat eggs.
Beat in remaining brown sugar, cinnamon and vanilla.
Add nutmeg, half and half and milk.
Whisk until blended.
Add bread cubes and gently stir until bread has soaked up liquid.
Pour bread mixture into prepared baking dish.
Pour banana mixture over bread mixture.
Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350.
Remove plastic wrap and bake for about 50 minutes until golden brown.