Creamy banana French toast casserole
9
Points®
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)
Cooking spray
5 spray(s)
2% reduced fat milk
1 cup(s)
Maple syrup
0.5 cup(s)
Egg
6 large egg(s)
Reduced fat cream cheese (neufchâtel)
4 oz
Banana
4 medium
Rum
1 Tbsp
Vanilla extract
1 tsp
Fresh lemon juice
2 tsp
Ground nutmeg
0.5 tsp
Ground cinnamon
0.5 tsp
Table salt
0.25 tsp
Powdered sugar (confectioner's)
3 Tbsp
Instructions
1
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.
2
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).
3
Preheat oven to 350°F.
4
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.
5
Serving size: 1 piece
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