Creamy banana French toast casserole
- Total Time
Adding just a little lemon juice not only keeps the bananas from turning dark but it also adds bright flavor to this creamy casserole.
whole wheat bread12 slice(s), or oatmeal bread, cut into quarters (about 1 oz per slice)
cooking spray5 spray(s)
2% reduced fat milk1 cup(s)
maple syrup½ cup(s)
Neufchâtel cheese4 oz, (1/3-less-fat cream cheese)
banana(s)4 medium, ripe, divided
vanilla extract1 tsp
fresh lemon juice2 tsp
ground nutmeg½ tsp
ground cinnamon½ tsp
table salt¼ tsp
powdered sugar3 Tbsp
- 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.
- 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).
- Preheat oven to 350°F.
- 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.
- Serving size: 1 piece