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Creamy banana French toast casserole

Creamy banana French toast casserole

6
Points®
Total Time
1 hr 25 min
Prep
20 min
Cook
35 min
Serves
12
Difficulty
Moderate

Ingredients

Wholemeal bread

360 g, (12 x 30g slices), cut into quarters

Skim milk

1 cup(s), (250ml)

Maple syrup

½ cup(s), (125ml)

Egg(s)

6 medium

Light cream cheese

125 g

Banana(s)

4 medium

Rum

1 tbs

Vanilla bean extract, alcohol free

1 tsp

Lemon juice

2 tsp

Ground nutmeg

½ tsp

Ground cinnamon

½ tsp

Icing sugar

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 32cm x 23cm baking dish with oil. Stand bread quarters up in prepared dish to line sides and base in a single layer.
  2. In a food processor, add milk, syrup, eggs, cream cheese, 2 bananas, rum, vanilla, lemon juice, nutmeg, cinnamon and 1/4 teaspoon salt, and process for 1-2 minutes, or until smooth. Slowly pour mixture over bread. Press bread into egg mixture, making sure bread is completely submerged. Cover with foil. Chill for 30 minutes, or overnight.
  3. Just before baking, thinly slice remaining 2 bananas. Tuck slices between pieces of bread. Bake, covered with foil, for 25 minutes. Remove foil and bake for a further 10 minutes, or until golden brown and set. Sift icing sugar over top of casserole. Divide into 12 and serve.

Notes

VARIATION: Add 2 tbs finely chopped unsalted roasted peanuts over bread slices in Step 1 or swap cream cheese for low-fat ricotta cheese in Step 3.

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