Another holiday weekend, another brunch! This time it was a banana version. And cinnamon?? AND a streusel topping?!? Winning combo right here. Added bonus for another prep-the-night-before!
Banana French Toast Bake
1 lb. French or sourdough bread cut in cubes less than 1 inch in size (I used French baguette this time)
8 large eggs
2 c. whole milk
1/2 c. heavy cream
1/2 c. sugar
1/4 c. brown sugar, unpacked
1/2 T. cinnamon
2 t. vanilla
6-7 chopped bananas (sliced and quartered)
Streusel Topping:
3/4 c. flour
3/4 c. packed brown sugar
1 t. cinnamon
1/2 c. cold butter cut in pieces
Grease 9x13 casserole dish.
Whisk the eggs, milk, heavy cream, sugars, vanilla, and cinnamon. Add the bread cubes and combine so the bread soaks up the egg mix. Then stir in the chopped banana.
Pour the mixture into the casserole dish, cover and refrigerate overnight.
In the morning, take the pan out of the fridge and preheat the oven to 350 degrees.
Make the streusel topping by combining the flour, brown sugar, and cinnamon. Cut the butter in or combine with your fingers.
Cook 35-40 minutes until set. You might want to cover with foil if it looks like the top is getting to brown. Add the streusel topping the last 5-10 minutes.
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lb = pound
c = cup
T = tablespoon
t = teaspoon
