Weekend breakfasts are the best. Don’t you think? There’s something luscious about not having to rush. Plenty of time for the coffee pot to do its thing. Time to read the paper. Time to kick back and enjoy.
On days like this, a delicious no fuss no stress recipe is the way to go. My Bananas and Cream Baked French Toast is one of those recipes. The ten minute prep will have you back to reading your paper and sipping your cup-a-joe in no time at all.
While I used bananas as my fruit of choice, feel free to use any fruit you like. Blueberries and raspberries are both lovely and peaches are downright delicious.
Also, feel free to substitute challah bread for the country white loaf I used. Matter of fact, just about any day old bread will do. Except for the loaves studded with onions and garlic. You might want to skip those.
- 1 loaf of crusty white bread, cubed
- 12 eggs, lightly beaten
- 4 cups milk
- 1 cup light cream
- ½ cup brown sugar
- 2 bananas, mashed
- 2 tsps vanilla
- 2 bananas sliced
- Preheat oven to 350º.
- Grease a 9×13 baker.
- Place cubes of bread in a large mixing bowl. In a separate bowl, combine eggs, milk, cream, brown sugar, mashed bananas and vanilla. Whisk to combine.
- Pure mixture over bread cubes. Gently stir to combine. Pour mixture into greased baking dish. Bake for 45 minutes or until a toothpick inserted comes out clean.
- Garnish with slices of fresh banana.