Upside-Down Banana-Walnut French Toast

Everyone wants to have a few great brunch recipes that can be made ahead of time. This is one of them. The flavor of this French toast? Think Bananas Foster—minus the rum.

Upside-Down Banana-Walnut French Toast

BettyCrockerRecipe by BettyCrocker

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15 minutes

2 hours 10 minutes

10 servings

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Nutrition Info

  • 1 Serving
  • 490
  • 19g
    (Saturated Fat 7g, Trans Fat 1g)
  • 155mg
  • 380mg
  • 72g
    (Dietary Fiber 2g, Sugars 42g)
  • 10g
  • Percent Daily Value*
  • 10%
  • 2%
  • 15%
  • 15%
  • Exchanges
  • 3 1/2
  • 2
  • 3
  • Carbohydrate Choices
  • 5

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

Ingredients

  • 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 lb) sliced unfrosted firm cinnamon bread
  • 6  large eggs
  • 1 1/2  cups milk
  • 1  teaspoon vanilla
  • Powdered sugar, if desired

Directions

  1. 1Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
  2. 2Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
  3. 3In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
  4. 4Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.

Categories: Course, Breads, Pancakes & Waffles

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