Side Pannel
Baked Banana Macadamia French Toast
Baked Banana Macadamia French Toast
- Recipe Submitted by maryjosh on 11/01/2016
Ingredients List
- 1 tablespoon unsalted butter
- 12 ounces (about 5 cups) bread cut into 1/2 to 1 inch cubes
- 1 large ripe banana, sliced
- 1/2 cup macadamia halves
- 3 ounces cream cheese, cut into 1/2 inch cubes
- 4 large eggs
- 1 1/3 cups half and half
- 2 teaspoons vanilla
- 1/4 cup pure maple syrup
Directions
The night before:
Grease six (6 ounce) ramekins with butter. Place in baking dish (I used two round cake pans).
Place half the bread in the ramekins.
Top the bread with banana, macadamia nuts, and cream cheese, dividing evenly between each dish.
Cover with remaining bread.
In separate bowl, whisk eggs, half and half, vanilla and maple syrup until well combined. Slowly pour over each ramekin, dividing the liquid mixture evenly between each dish. You might have a small amount of liquid left over, but try to get as much as possible into the ramekins.
Cover tightly with plastic wrap, weigh down with a heavy plate to smash the bread into the liquid, and refrigerate over night. Note: some of the liquid will spill out into the baking dish the ramekins are placed in.
The morning of:
Preheat oven to 325 degrees F.
If any of the liquid mixture spilled over, remove the ramekins from the baking dish and carefully pour anything that spilled into the ramekins. Return ramekins to baking dish.
Bake in preheated oven for 45 minutes or until golden brown.
Top with additional maple syrup or dust with powdered sugar.
Grease six (6 ounce) ramekins with butter. Place in baking dish (I used two round cake pans).
Place half the bread in the ramekins.
Top the bread with banana, macadamia nuts, and cream cheese, dividing evenly between each dish.
Cover with remaining bread.
In separate bowl, whisk eggs, half and half, vanilla and maple syrup until well combined. Slowly pour over each ramekin, dividing the liquid mixture evenly between each dish. You might have a small amount of liquid left over, but try to get as much as possible into the ramekins.
Cover tightly with plastic wrap, weigh down with a heavy plate to smash the bread into the liquid, and refrigerate over night. Note: some of the liquid will spill out into the baking dish the ramekins are placed in.
The morning of:
Preheat oven to 325 degrees F.
If any of the liquid mixture spilled over, remove the ramekins from the baking dish and carefully pour anything that spilled into the ramekins. Return ramekins to baking dish.
Bake in preheated oven for 45 minutes or until golden brown.
Top with additional maple syrup or dust with powdered sugar.
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