Almond and Bananas Foster French Toast
Ingredients
- 1 stick butter (1/2 cup) and a bit for greasing pan
- 1 cup light brown sugar, divided
- 3 1/2 cups Half & Half, divided
- 1 teaspoon ground cinnamon, divided
- 4-5 medium (not overripe) bananas, sliced 1/4 inch thick
- 6 large eggs
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-7 oz box Odense Almond Paste
- 1 tablespoon granulated sugar
- 2 -16 oz loaves Challah bread
- Optional: 1/2 cup sliced almonds, slightly toasted; maple syrup or powdered sugar
A layer of Odense Almond Paste between the Challah bread makes this Bananas Foster extra delicious! For ease of entertaining; arrange this tasty French toast casserole the night before, and pop it in the oven the next day. It’s the perfect brunch recipe!
Time
30 minutes to assemble
Chill overnight or a minimum of 4 hours
35-45 minutes to bake
Chill overnight or a minimum of 4 hours
35-45 minutes to bake
Yield
Yield 10 servings
Directions
- Coat a 9 X 13 inch baking dish with a bit of butter. Add butter, 1/2 cup of the brown sugar, 1/2 cup of the Half & Half and 1/2 teaspoon of the cinnamon to a medium sauce pan. Stirring, cook until sugar is melted. Remove from heat and add bananas. Gently toss until completely coated and pour into baking dish, evenly distributing bananas.
- Beat remaining 1/2 cup brown sugar and 3 cups Half & Half, eggs, dark rum, and remaining 1/2 teaspoon of cinnamon, vanilla extract and salt. On a cutting board, grate Almond Paste (using large hole side of box grater) or chop into small pieces, mixing it with one tablespoon granulated sugar to keep pieces separated.
- Slice off dark top, bottom and sides of Challah bread. Cut into 1/2 inch thick slices.
- Arrange one layer of bread over banana mixture. Pour 2 cups of egg mixture over bread, gently pressing down to help bread absorb liquid. Sprinkle layer evenly with grated Almond Paste. Cover with remaining bread slices, filling in holes with chunks of leftover bread. Pour remaining egg mixture over top. Cover with plastic wrap and gently press down so all bread is covered in liquid. Cover with foil and refrigerate overnight, or a minimum of 4 hours.
- Thirty minutes before baking, remove bread from refrigerator and let sit at room temperature. Preheat oven to 375°F. Bake French toast uncovered for 35-45 minutes (it will puff way up) or until browned and knife inserted near middle pulls out clean. Remove to a wire rack for 10 minutes. Loosen edges with a thin knife and invert onto a large platter or wooden cutting board. Garnish with sliced almonds, if desired and serve with maple syrup or powdered sugar.