Banana French toast bake
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
Playing host can sometimes mean you end up tied to the kitchen, but this hands-off bake takes the fuss out of making French toast
Ingredients
Calorie controlled cooking spray
4 spray(s)
Wholemeal bread, sliced
12 slice(s), medium, quartered
Semi Skimmed Milk
250 ml
Maple Syrup
125 g
Egg, whole, raw
6 large, raw
Medium fat soft cheese
120 g
Banana
4 medium, ripe
Vanilla Extract
1 teaspoon(s), level
Lemon Juice, Fresh
2 teaspoon(s)
Ground Nutmeg
½ teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Salt
¼ teaspoon(s)
Icing Sugar
45 g
Raspberries
1 portion(s)
Blueberries
1 portion(s), medium
Blackberries
1 portion(s), medium
Strawberries
1 portion(s), medium
Instructions
1
Mist a 20cm x 30cm nonstick baking dish with cooking spray. Arrange the bread triangles in the dish in a single layer, ensuring they overlap slightly.
2
Put the milk, maple syrup, eggs, soft cheese, 2 of the bananas, the vanilla, lemon juice, nutmeg, cinnamon and salt into a blender and blitz for 1-2 minutes, until smooth. Carefully pour the mixture over the bread slices, ensuring the slices are completely saturated. Cover with clingfilm then chill in the fridge for 30 minutes.
3
Preheat the oven to 180°C, fan 160°C, gas mark 4. Thinly slice the remaining bananas and tuck between the bread slices. Cover with kitchen foil and bake for 25 minutes. Remove the foil and bake for a final 10 minutes, until golden.
4
Dust over the icing sugar and serve with the mixed berries on the side.
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