Upside-down Banana French Toast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cup Brown Sugar1/2 cup Butter melted1/4 cup Light Corn Syrup3 Banana, sliced12 slices Pepperidge Farm Swirl Cinnamon Bread6 eggs1-1/2 cup milk1 tsp Vanilla Extract
Spray bottom and sides of 13x9 inch pan with cooking spray. In large bowl, stir together brown sugar, butter, and corn syrup until smooth. Gently stir in bananas. Spoon banana mixture into baking dish.
Reserve heels of bread for another use. Arrange 2 layers of bread on banana mixture, tearing to fit if needed (about 12 slices).
In medium bowl, beat eggs, milk, and vanilla with a wire whisk until blended. Pour over bread. Cover tightly and refridgerate at least 1 hour but no longer than 24 hours.
Heat oven to 325F. Uncover bread mixture. Bake 45-55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving.
Serving: 12 (1/2 slice of bread-2 layers)
Exchange (3 starch, 2 other carbohydrates, 3-1/2 fat)
Number of Servings: 12
Recipe submitted by SparkPeople user RMNUSE.
Reserve heels of bread for another use. Arrange 2 layers of bread on banana mixture, tearing to fit if needed (about 12 slices).
In medium bowl, beat eggs, milk, and vanilla with a wire whisk until blended. Pour over bread. Cover tightly and refridgerate at least 1 hour but no longer than 24 hours.
Heat oven to 325F. Uncover bread mixture. Bake 45-55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving.
Serving: 12 (1/2 slice of bread-2 layers)
Exchange (3 starch, 2 other carbohydrates, 3-1/2 fat)
Number of Servings: 12
Recipe submitted by SparkPeople user RMNUSE.
Nutritional Info Amount Per Serving
- Calories: 335.8
- Total Fat: 11.7 g
- Cholesterol: 115.4 mg
- Sodium: 177.2 mg
- Total Carbs: 52.8 g
- Dietary Fiber: 2.5 g
- Protein: 7.1 g
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