Creamy banana French toast casserole
Whole wheat bread
12 slice(s), or oatmeal bread, cut into quarters (about 1 oz per slice)
2% reduced fat milk
6 large egg(s)
4 oz, (1/3-less-fat cream cheese)
4 medium, ripe, divided
Fresh lemon juice
Powdered sugar (confectioner's)
- Coat a 13x9-in baking dish with nonstick spray; stand bread quarters up in prepared dish so they line the sides and bottom in a single layer.
- In blender, process eggs, 2 bananas, milk, syrup, cream cheese, rum, vanilla, juice, nutmeg, cinnamon, and salt until smooth, 1 to 2 minutes. Slowly pour mixture over bread; press bread into egg mixture, making sure it’s completely submerged. Cover with foil; chill 30 minutes (or up to overnight).
- Preheat oven to 350°F.
- Just before baking, thinly slice remaining 2 bananas; tuck slices in between pieces of bread. Cover with foil and bake 25 minutes. Uncover and continue to bake until golden brown and set, about 10 minutes more. Sprinkle top of casserole with powdered sugar; slice into 12 pieces and serve immediately.
- Serving size: 1 piece