Creamy banana French toast casserole
360 g, (12 x 30g slices), cut into quarters
1 cup(s), (250ml)
½ cup(s), (125ml)
light cream cheese
vanilla bean extract, alcohol free
1 x 3 second spray(s)
- 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.
- 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.
- 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.