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Upside Down Banana Walnut French Toast

UPSIDE DOWN BANANA WALNUT FRENCH TOAST

from bc's most requested recipes. an ooey-gooey do-ahead (1-24 hours) egg bake that will knock your socks off.

Time: 60 minutes

Steps:

  • spray bottom and sides of a 13x9x2-inch glass baking dish with cooking spray or grease with shortening
  • in a large bowl , stir together first four ingredients then gently stir in the bananas
  • spoon this mixture into the baking dish
  • reserving heels of bread for another use arrange 2 layers of bread on banana mixture , tearing bread to fit if needed
  • in a medium-size bowl , beat eggs , milk and vanilla until well mixed
  • pour over bread
  • cover tightly and refrigerate at least 1 hour but no longer than 24 hours
  • heat oven to 325
  • uncover casserole and bake 45-50 minutes or until knife inserted in center comes out clean
  • serve portions upside-down , spooning sauce from bottom of dish over each serving


Upside Down Banana Walnut French Toast image

Number Of Ingredients: 9

Ingredients:

  1. brown sugar
  2. butter
  3. corn syrup
  4. walnuts
  5. bananas
  6. cinnamon-swirl bread
  7. eggs
  8. milk
  9. vanilla


BANANA-NUT FRENCH TOAST SANDWICHES

For a heartier take on banana-nut bread, spread a mixture of bananas, brown sugar, and walnuts between slices of golden brioche before battering and frying. Line up the resulting French toast sandwiches on a large platter, and top with the remaining warm banana mixture before serving for brunch.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:

  • Preheat oven to 350 degrees. Place walnut halves on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop walnuts coarsely.
  • Whisk together eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine bananas, dark-brown sugar, and toasted walnuts in another bowl. Lay out 6 slices of bread on work surface. Top each slice with 1/3 cup of the banana mixture. Top with remaining bread slices; press gently to seal the sandwiches.
  • Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 10 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 10 minutes more.
  • Reduce oven temperature to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat remaining banana mixture in a small skillet over medium-low heat until sugar is melted and bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
  • Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining sandwiches. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.


Banana-Nut French Toast Sandwiches image

Number Of Ingredients: 13

Ingredients:

  • 1 1/2 cups walnut halves
  • 6 large eggs
  • 1 1/2 cups heavy cream, half-and-half, or milk
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • 6 ripe but firm bananas, peeled and cut into 1/4-inch rounds
  • 1 1/2 cups packed dark-brown sugar
  • 12 slices of bread, (1/2 inch thick), such as brioche or challah, preferably day old
  • 8 tablespoons (1 stick) unsalted butter
  • 4 tablespoons vegetable oil
  • Pure maple syrup, for serving (optional)


CROISSANT FRENCH TOAST WITH CINNAMON CREAM CHEESE SPREAD

Delicious and perfect for brunch, this decadent Croissant French Toast with Cinnamon Cream Cheese Spread recipe is ...

Recipe From keyingredient.com

Provided by á-17861

Steps:



Croissant French Toast with Cinnamon Cream Cheese Spread image

Number Of Ingredients: 255

Ingredients:

  • 8 whole croissants
  • 5 whole eggs
  • 1/4 cup half-and-half
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 small tub of cinnamon cream cheese, softened
  • Butter, For frying And serving
  • Warm syrup, for serving
  • Strawberries, for serving
  • Whipped cream, For serving
  • 1 1/2 cups packed brown sugar
  • 1/2 cup butter or margarine, melted
  • 1/4 cup light corn syrup
  • 1/2 cup chopped walnuts
  • 3 medium bananas, sliced
  • 1 loaf (about 1-pound) sliced unfrosted firm cinnamon bread
  • 6 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • Powdered sugar, if desired
  • 1 1/2 cups milk
  • 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • pinch salt
  • 5 large eggs
  • 4 (1 1/2-inch-thick) slices brioche or challah bread
  • Melted unsalted butter, for brushing waffle iron
  • Maple syrup, raspberries, and confectioners' sugar, for topping
  • Special equipment: waffle iron (preferably Belgian style)
  • VANILLA-BOURBON BRIOCHE:
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup Bulleit bourbon
  • 1 1/2 teaspoons active dry yeast
  • 3 eggs
  • 1/4 cup milk
  • 8 tablespoons unsalted butter
  • BOURBON SYRUP:
  • 1 cup 100 percent maple syrup
  • 2 teaspoons Bulleit Bourbon
  • BRANDIED PEACHES:
  • 1 1/2 cups brandy
  • 3/4 cup sugar
  • 1 1/2 cups water
  • 2 large ripe peaches halved, pitted, and peeled
  • MASCARPONE FILLING:
  • 1 pound mascarpone cheese
  • 1 jar brandied peaches, diced, reserving 1/2 cup for presentation
  • EGG WASH:
  • 4 eggs
  • 1 cup milk
  • 1/4 cup buttermilk
  • 1/8 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 tablespoons turbinado sugar
  • SMOKED BUTTER:
  • 1 cup hickory chips
  • 1/2 pound butter (Kerry Gold recommended)
  • Ice
  • Note: This is better performed outside the house
  • 10 slices of white bread (we used Private Selection Sugarhouse Maple Streusel bread)
  • 10 teaspoons Nutella
  • 1 large egg
  • 1 1/2 tablespoon milk
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • Butter, for frying
  • 8 slices bread (whole wheat is great!)
  • 1 stick salted butter, softened
  • 1/2 cup sugar (more to taste
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract (more to taste)
  • 1/4 teaspoons ground nutmeg (optional)
  • 4 eggs
  • 2/3 cup milk
  • 1/3 cup flour
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 12 slices of bread
  • Butter, for cooking and spreading
  • Syrup
  • 1/3 cup butter, melted
  • 1/2 cup sugar
  • 1 egg, preferably room temperature
  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup milk
  • TOPPING
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 teaspoon cinnamon
  • 2 slices French or Italian bread
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon, or to taste
  • 1/4 teaspoon nutmeg, or to taste
  • 1 tablespoon butter
  • Powered sugar
  • Syrup
  • 6 large eggs
  • 3/4 cup half-and-half
  • 1/4 cup Grand Marnier (or other orange-flavored liqueur) or 1/4 cup frozen orange juice concentrate, thawed
  • 2 tablespoons sugar
  • 1 tablespoon orange peel, grated
  • 1/2 teaspoon vanilla extract
  • 8 French bread, sliced 3/4 inch thick
  • 4 tablespoons butter, divided
  • Powdered sugar
  • Warm maple syrup
  • 1 loaf (16-ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
  • 3/4 cup dried cranberries or Raisins
  • 6 eggs
  • 3 cups half-and-half or milk
  • 2 teaspoons vanilla extract
  • Cinnamon-sugar or confectioners' sugar
  • Whipped butter
  • Pure maple syrup
  • 2 large eggs
  • 1/4 cup milk
  • 6 slices bread, crusts removed
  • 1 (8-ounce) container strawberry cream cheese, softened
  • 6 strawberries, sliced
  • 2 tablespoons butter
  • powdered sugar to garnish
  • maple syrup for serving
  • CANDIED PECANS:
  • 6 cups cubed cinnamon swirl bread
  • 7 large eggs
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 2 teaspoons real vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup dates, chopped
  • 3 teaspoons butter, cut into bits
  • 3/4 cup candied pecans, coarsely chopped
  • 2 Teaspoons melted butter
  • 2 Teaspoons brown sugar
  • 1 cup pecans, chopped
  • 4 eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 loaf challah bread, cut into 1 inch-thick slices
  • 1/2 stick unsalted butter, cut into small cubes
  • 1 cup light brown sugar, plus more for sprinkling, divided
  • 4 Granny Smith apples
  • 1/4 cup heavy cream
  • 1/2 cup pecans
  • 1/2 cup dried cranberries
  • Confectioners' sugar, garnish, optional
  • SAUCE:
  • 4 thick slices brioche bread*
  • 1 package cream cheese, cut into cubes)
  • 1 cup fresh blueberries (frozen works fine, too)
  • 6 large eggs
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup pure maple syrup (not pancake syrup)
  • 1 tablespoon cinnamon sugar (optional but we love it)
  • 1 cup granulated white sugar
  • 2 tablespoons cornstarch (I use Instant Clear Jel)
  • 1 cup water
  • 2 cups fresh (or frozen) blueberries
  • Zest of one lemon
  • 1 tablespoon butter
  • 1 (12-14 ounce) loaf french bread, sourdough bread, or challah (1)
  • 8 ounces (224g) brick-style cream cheese, softened to room temperature (2)
  • 2 Tablespoons (15g) confectioners' sugar (don't leave it out, trust me)
  • 3 teaspoons (15ml) vanilla extract, divided
  • 8 large Eggland's Best eggs
  • 2 and 1/4 cups (540ml) whole milk
  • 3/4 teaspoon ground cinnamon
  • 2/3 cup (133g) packed light brown sugar
  • 1/3 cup (69g) packed light brown sugar
  • 1/3 cup (42g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon ground cinnamon
  • 6 Tablespoons (86g) unsalted butter, cold and cubed
  • Optional: fresh fruit, maple syrup, and/or confectioners' sugar for topping
  • Day-old, crusty bread is perfect for french toast casseroles. I prefer challah bread. I slice it up and let it sit out all day.
  • Since the cream cheese is only mixed with a little sugar and vanilla, make sure you are using quality cream cheese that tastes good. I love full-fat Philadelphia brand brick-style cream cheese for this dish.
  • WHIPPED PUMPKIN BUTTER:
  • 4 eggs
  • 2/3 cup milk whole, low-fat or skim
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 12 slices Texas toast, french bread, challah, croissant halves
  • 1/2 cup (1-stick), salted or unsalted butter, room temperature
  • 1/3 cup pumpkin puree
  • 3 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • FRENCH TOAST:
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground ginger
  • Pinch ground cloves
  • 1/8 teaspoon Kosher salt
  • 1/4 cup sugar
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 4 to 6 slices bread, a sturdier bread is best, challah or brioche is great
  • Vegetable oil for the griddle
  • MAPLE CREAM:
  • 2 cups maple syrup, Grade A
  • 1/8 teaspoon salt
  • 1/8 teaspoon canola oil
  • 4 pieces of sliced bread - whatever kind and thickness desired
  • 2 tablespoons soft butter or margarine
  • 2 eggs, gently beaten
  • Salt
  • Ground cinnamon
  • Ground nutmeg
  • Ground cloves
  • Icing sugar and/or maple syrup for garnish and serving
  • Cooking spray
  • 1 loaf of bread of choice
  • 1 carton of Burnbrae Farms French Toast Egg Creations
  • 1/4 cup almonds, sliced
  • 1 container of fresh strawberries
  • Confectioners sugar (Icing Sugar)
  • Syrup of choice
  • FRENCH TOAST:
  • 1 baguette, about 18 to 20-inches long
  • 8 large eggs
  • 3 cups milk
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • TOPPING:
  • 1 pound sausage, crumbled & cooked (opt.)
  • 5 to 6 apples (1 3/4 to 2 pounds fresh apples), peeled and thinly sliced; Granny Smith is a good choice
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • Pinch of salt
  • 2 tablespoons melted butter
  • GARNISH:
  • Confectioners' sugar or cinnamon-sugar
  • Maple syrup


PINEAPPLE UPSIDE DOWN FRENCH TOAST

Make and share this Pineapple Upside Down French Toast recipe from Food.com.

Recipe From food.com

Provided by Bliss

Time 30m

Yield 4 serving(s)

Steps:

  • Preheat oven to 400F.
  • In a saucepan, melt butter over moderate heat and stir in sugar until dissolved.
  • Add pineapple, stirring well to incorporate.
  • In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla.
  • Lightly grease a 13 x 9 pan and spread pineapple mixture evenly over bottom.
  • Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture.
  • Bake french toast in middle of oven 20-25 minutes or until bread is golden.
  • French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
  • Serves 4.


Pineapple Upside Down French Toast image

Number Of Ingredients: 11

Ingredients:

  • 1/4 cup butter
  • 1/4 cup dark brown sugar, firmly packed
  • 10 ounces crushed pineapple with juice, drained
  • 1/4 cup pineapple juice, reserved
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 8 slices French bread (1")


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