Powdered sugar or whipped cream And a drizzle of caramel for garnish
Caramel topping:
1packed cup brown sugar
½cupheavy cream
4tbspbutter
Pinch salt
1tbspvanilla extract
2medium ripe bananas, thinly sliced
Equipment
Handi-foil 8 x 8 pan for thick slices or 9 x 13 for thinner slices
Baking Sheet
Mixing Bowls, spoon and cups
1
Collect all the ingredients
2
Use 8 x 8 or 13 x 9 Handi-foil baking pan
3
In a medium pan, melt butter, brown sugar, heavy cream, and salt. Cook and stir until sugar is completely dissolved. Once sugar is dissolved, remove from heat and add vanilla.
4
Butter and 8*8-inch baking pan
5
Pour caramel sauce into the prepared pan and make sure it is evenly distributed.
6
Thinly slice the bananas and evenly place them over the sauce. Layer and evenly sprinkle half of the bread cubes over the bananas.
7
Evenly distribute the cream cheese and chopped walnuts or pecans over the bread cubes.
8
Cover the top with the remaining bread cubes.
9
In a medium bowl, combine eggs, milk, sugar, vanilla, cinnamon, and a pinch of salt and whisk together until completely smooth and well combined.
10
Pour the egg mixture over the bread. Gently press the bread down so that all of the bread can absorb the egg mixture. Cover casserole in plastic wrap and refrigerate for 8 hours (overnight)
To Bake
11
Remove pan from refrigerator and leave it out on the counter for 30 mins. Preheat the oven to 350.
12
Cover with foil and bake for 30 mins Uncover and bake for an additional 15-20 mins until the center is set. Let it cool in a pan for 5-10 minutes.
13
To serve: Carefully flip the casserole over into a serving dish so that the caramel and banana are on the top. Slice and enjoy!
Ingredients
½loaf French bread, cut into cubes
4ozcream cheese, cubed
1cupchopped pecans or walnuts
4eggs
½cupmilk
⅓cupsugar
1tspvanilla extract
1tsprum extract
1tspcinnamon
⅛tsp(Pinch) of salt
Powdered sugar or whipped cream And a drizzle of caramel for garnish
Caramel topping:
1packed cup brown sugar
½cupheavy cream
4tbspbutter
Pinch salt
1tbspvanilla extract
2medium ripe bananas, thinly sliced
Equipment
Handi-foil 8 x 8 pan for thick slices or 9 x 13 for thinner slices
Baking Sheet
Mixing Bowls, spoon and cups
Directions
1
Collect all the ingredients
2
Use 8 x 8 or 13 x 9 Handi-foil baking pan
3
In a medium pan, melt butter, brown sugar, heavy cream, and salt. Cook and stir until sugar is completely dissolved. Once sugar is dissolved, remove from heat and add vanilla.
4
Butter and 8*8-inch baking pan
5
Pour caramel sauce into the prepared pan and make sure it is evenly distributed.
6
Thinly slice the bananas and evenly place them over the sauce. Layer and evenly sprinkle half of the bread cubes over the bananas.
7
Evenly distribute the cream cheese and chopped walnuts or pecans over the bread cubes.
8
Cover the top with the remaining bread cubes.
9
In a medium bowl, combine eggs, milk, sugar, vanilla, cinnamon, and a pinch of salt and whisk together until completely smooth and well combined.
10
Pour the egg mixture over the bread. Gently press the bread down so that all of the bread can absorb the egg mixture. Cover casserole in plastic wrap and refrigerate for 8 hours (overnight)
To Bake
11
Remove pan from refrigerator and leave it out on the counter for 30 mins. Preheat the oven to 350.
12
Cover with foil and bake for 30 mins Uncover and bake for an additional 15-20 mins until the center is set. Let it cool in a pan for 5-10 minutes.
13
To serve: Carefully flip the casserole over into a serving dish so that the caramel and banana are on the top. Slice and enjoy!
