Bananas Fosters Overnight French Toast
Ingredients
- cooking spray
- 10 oz Challah bread (sliced 1 inch thick (Brioche would work))
- 7 large eggs
- 1-1/2 cups Fairlife fat-free milk (or milk of choice)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup sugar (I use monk fruit sweetener)
- 1/4 teaspoon salt
- 1 teaspoon Meyers rum or rum extract (optional)
For the Banana Topping:
- 1 tbsp whipped butter
- 1/2 cup brown sugar (packed (I use sugar-free Wholesome Yum))
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tbsp Meyers rum or 1 tsp rum extract (optional)
- 4 medium ripe bananas (sliced)
Instructions
- 1
Spray a 13 x 9-inch baking dish with oil spray.
- 2
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
- 3
In a large bowl whisk together eggs, milk, vanilla, 1/2 tsp cinnamon, monk fruit or sugar, salt and rum extract, if using until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.
- 4
Preheat oven to 350F and bring bread to room temperature.
- 5
Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.
40 min - 6
Meanwhile while it's baking, in a large deep skillet melt the butter over low heat.
- 7
Add the brown sugar or sugar-free brown sugar, cinnamon, vanilla and rum extract, if using and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes to thicken.
2 min - 8
Add sliced bananas and simmer 1 minute, remove from heat.
1 min - 9
Keep covered until french toast comes out of the oven. When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!!
Nutrition
Per serving (based on 8 servings)
