Creamy banana French toast bake
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
Adding just a little lemon juice not only keeps the bananas from turning dark but it also adds a zesty flavour to this creamy casserole
Ingredients
Calorie controlled cooking spray
4 spray(s)
Wholemeal bread, sliced
12 slice(s), medium, quartered
Skimmed Milk
240 ml
Maple Syrup
160 g
Egg, whole, raw
6 large, raw
Low Fat Soft Cheese
110 g
Banana
4 medium
Vanilla Extract
1 tablespoon(s), level
Lemon Juice, Fresh
2 teaspoon(s)
Ground Nutmeg
½ teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Salt
1 pinch
Icing Sugar
2 tablespoon(s)
Instructions
1
Mist a small baking dish with cooking spray and arrange the bread quarters to line the sides and bottom in a single layer.
2
Place the milk, syrup, eggs, soft cheese, 2 bananas, vanilla, lemon juice, nutmeg, cinnamon and salt in a blender and blitz until smooth. Slowly pour the mixture over the bread, making sure it is completely submerged. Cover with foil and chill for 30 minutes (or overnight).
3
Preheat the oven to 180°C, fan 160°C, gas mark 4.
4
Just before baking, thinly slice the remaining 2 bananas and tuck slices in between the pieces of bread. Bake, covered with foil for 25 minutes. Remove the foil and bake for a further 10 minutes, until golden brown. Sprinkle with icing sugar, slice into 12 and serve immediately.
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