Dessert for breakfast? This make-ahead baked French toast casserole topped with Bananas Fosters will wow your guests this Easter! Put out some bowls of fresh berries and fruit and your guests wont even know this is a lightened up French Toast.
10ozChallah bread(sliced 1 inch thick (Hawaiian or Brioche would work))
1-1/2cupsfat free milk
1 1/2tspvanilla extract
1/4cupagave or white sugar
1tspMeyers rum or rum extract(optional)
For the Banana Topping:
1tbspMeyers rum or 1 tsp rum extract(optional)
4medium ripe bananas(sliced)
Spray a 13 x 9-inch baking dish with cooking spray.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.
Preheat oven to 350° F. and bring bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.
Meanwhile while it's baking, in a large deep sauté pan melt light butter over low heat.
Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes.
Add sliced bananas and remove from heat.
Keep covered until french toast comes out of the oven. When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!!