Photo of Creamy banana French toast casserole by WW

Creamy banana French toast casserole

6
5
5
SmartPoints® value per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
12
Difficulty
Moderate

Ingredients

wholemeal bread

360 g, (12 x 30g slices)

skim milk

1 cup(s), (250ml)

maple syrup

½ cup(s), (125ml)

egg(s)

6 medium

extra light cream cheese

125 g

banana

4 medium, divided

rum

1 tbs

vanilla bean extract, alcohol free

1 tsp

lemon juice

2 tsp

ground nutmeg

½ tsp

ground cinnamon

½ tsp

cooking salt

¼ tsp

icing sugar

2 tbs

oil spray

1 x 3 second spray(s)

Instructions

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

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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