Shelly's Recipe

BANANA-PRALINE FRENCH TOAST CASSEROLE

Category: French Toast

For the bread:
1 loaf Challah bread (approximately 21 oz, or 1 pound 5 oz), cut in 1-inch thick slices

For the banana-praline base:
8 tbsp (1 stick) butter
1/2 cup packed, light brown sugar (may add up to an additional 1/4 cup of brown sugar if desired)
1/4 cup honey
3-4 ripe bananas, cut diagonally in 1/2-inch slices

For the custard mixture:
6 large eggs
2 cups milk
4 tbsp butter, melted
2 tbsp sugar
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg

Nut topping:
1/2 cup chopped pecans (may add up to an additional 1/2 cup of pecans if desired)
before baking sprinkle with a blend of:
2 tbsp brown sugar
1 tsp cinnamon
Putting It All Together

Liberally butter a 13×9-inch baking dish and set aside.

To create the banana-praline base: melt butter, brown sugar and honey in a small saucepan, stirring constantly over low-medium heat until mixture is blended and sugar is dissolved. Remove pan from heat and pour sauce into the buttered baking dish, spreading evenly as necessary. In a single layer over the sauce, lay banana slices in even rows and columns (bananas slices may touch side-to-side if necessary, but not required).

Atop the banana-praline base, add Challah bread-laying slices on their side and creating 2 (up to 3 if necessary) even, equal layers.

To create the custard mixture: combine eggs, milk, melted butter, sugar, vanilla, cinnamon and nutmeg in a large bowl. Using a wire whisk, whisk briskly to thoroughly incorporate all ingredients. Slowly pour custard mixture over Challah bread slices, covering bread thoroughly in an even and consistent manner. Using a large, flat spatula, firmly press bread slices down into baking dish until all slices have absorbed the custard mixture and layers appear evenly wet. Repeat this pressing process again, making sure bread is evenly soaked. Casserole should appear level, wet and even throughout.

Top casserole evenly with chopped pecans. Cover tightly with plastic wrap (or aluminum foil) and refrigerate overnight.

When ready to bake in the morning, preheat oven to 350 degrees F. Remove casserole from refrigerator, uncover, and sprinkle top evenly with brown sugar/cinnamon mixture. When oven reaches 350 degrees F, place casserole in the center and bake for approximately 45-55 minutes, or until a knife inserted (in 2 or 3 places) near center comes out clean. Remove casserole from oven, running a knife around all sides to loosen. Allow casserole to cool approximately 10 minutes before serving.

Serving tip: cut French toast casserole in even squares and lift using a firm, slightly flexible spatula-you don’t want to miss any of the banana-praline base that lies beneath!

Serves approximately 6-8, depending on other dishes served with the meal.