Creamy banana French toast casserole

6
Total Time
1 hr 25 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 bright flavor to this creamy casserole.

Ingredients

whole wheat bread

12 slice(s), or oatmeal bread, cut into quarters (about 1 oz per slice)

cooking spray

5 spray(s)

2% reduced fat milk

1 cup(s)

maple syrup

½ cup(s)

egg(s)

6 large

Neufchâtel cheese

4 oz, (1/3-less-fat cream cheese)

banana(s)

4 medium, ripe, divided

rum

1 Tbsp

vanilla extract

1 tsp

fresh lemon juice

2 tsp

ground nutmeg

½ tsp

ground cinnamon

½ tsp

table salt

¼ tsp

powdered sugar

3 Tbsp

Instructions

  1. Coat a 13- X 9-in baking dish with cooking spray; stand bread quarters up in prepared dish so it lines the sides and bottom in a single layer.Preheat oven to 350°F.
  2. Place milk, syrup, eggs, cream cheese, 2 bananas, rum, vanilla, juice, nutmeg, cinnamon and salt in a blender; process until smooth, 1-2 minutes. 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).
  3. Preheat oven to 350°F.
  4. Just before baking, thinly slice remaining 2 bananas; tuck slices in between pieces of bread. Bake, covered with foil, 25 minutes. Remove foil; bake until golden brown and set, about 10 minutes more. Sprinkle top of casserole with powdered sugar; slice into 12 pieces and serve immediately.
  5. Serving size: 1 piece

Notes

Serve with fresh berries if desired.

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