Charlene's Recipe

Banana Split French toast

Category: Breakfast

Serves 8

1 (10 oz) jar maraschino cherries
1 (16 oz) loaf french bread
1 (8 oz) package cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 (8 oz) can crushed pineapple, drained
1/3 cup miniature semisweet chocolate chips
4 eggs
1/3 cup milk
4 small ripe bananas, halved lengthwise
2 cups frozen whipped topping (about 2/3 of an 8 oz container, thawed)
1/4 cup chopped pecans
maple syrup, warmed

Cut 4 maraschino cherries in half; set aside for garnish. Chop remaining cherries. Cut off and discard ends of bread loaf. Slice remaining loaf into 16 (1/2 inch to 3/4 inch) slices.
Combine cream cheese, sugar and vanilla in a medium mixing bowl; beat with an electric mixer at medium speed 3-4 minutes, or until creamy by hand, stir in pineapple, chocolate chips and chopped cherries; mix well.
Spray a 15x10x1-inch baking pan with non stick cooking spray.
Combine eggs and milk in a shallow bowl or pie plate. Dip one side of bread slice into egg mix. Place on baking pan, dipped side down. Gently spread with 1/8 of cream cheese mix; top with a banana half. Repeat with 7 more slices.
Dip one side of each of the remaining 8 bread slices in egg mix. Place, dipped side up, on top of banana. Bake in preheated 350 F oven 35-40 minutes or until tops are light golden brown and centers are set.
To serve, top each serving with 1/4 cup whipped topping, 1 1/2 tsp chopped pecans and 1 reserved cherry half. Serve with maple syrup.