Brown Sugar Banana French Toast Casserole Recipe

If you’re searching for a delightful breakfast or brunch dish that combines the comforting flavors of brown sugar, bananas, and French toast, look no further. This Brown Sugar Banana French Toast Casserole is the perfect fusion of sweet, gooey, and satisfying. Plus, it’s incredibly easy to prepare and can be made ahead for a stress-free morning. Let’s dive into the recipe!

Ingredients:

For the Casserole:

• 1 loaf of French bread (about 12 ounces), preferably stale or day-old
• 4 ripe bananas, sliced
• 6 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• A pinch of salt

For the Brown Sugar Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

Instructions:

1. Prepare the Bread:

• Slice the French bread into 1-inch cubes. If it’s not already stale, you can leave the cubes out on a baking sheet overnight to dry them out.

2. Assemble the Casserole:

• Grease a 9×13-inch baking dish and place the cubed bread in it.
• Layer the sliced bananas over the bread cubes.

3. Prepare the Custard:

• In a mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined.

4. Pour the Custard:

• Carefully pour the custard mixture over the bread and bananas. Make sure all the bread cubes are soaked. You may need to press them down a bit to ensure even soaking.

5. Cover and Chill:

• Cover the baking dish with plastic wrap and refrigerate it for at least 2 hours or, ideally, overnight. This allows the bread to fully absorb the custard mixture.

6. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

7. Make the Brown Sugar Topping:

• In a separate bowl, combine the all-purpose flour, brown sugar, cubed unsalted butter, and ground cinnamon. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.

8. Bake the Casserole:

• Remove the casserole from the refrigerator and sprinkle the brown sugar topping evenly over the top.
• Place the baking dish in the preheated oven and bake for 45-55 minutes or until the casserole is set and the top is golden brown.

9. Serve Warm:

• Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
• Serve warm with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream, if desired.

Enjoy your Brown Sugar Banana French Toast Casserole, a delightful breakfast treat that’s sure to become a family favorite. Whether you’re making it for a special occasion or a leisurely weekend brunch, this dish will impress everyone at the table.

Source: celebratingsweets.com

Yield: 6 servings

The Best Crab Bisque Recipe

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Crab bisque is a luxurious, creamy soup that's perfect for special occasions or whenever you're in the mood for a comforting, elegant dish. This recipe stands out because it combines fresh ingredients and expert techniques to create a bisque that's rich in flavor and velvety smooth in texture. Whether you're hosting a dinner party or simply treating yourself, this crab bisque will impress and delight.

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

• 3 tbsp. butter
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• Kosher salt
• Freshly ground black pepper
• 1 tsp. Old Bay seasoning
• 2 cloves garlic, minced
• 2 tbsp. tomato paste
• 3 tbsp. flour
• 4 c. fish stock (or low-sodium vegetable broth)
• 1 c. dry white wine
• 1 bay leaf
• 1/2 c. heavy cream
• 1 lb. lump crab meat
• Freshly chopped parsley, for garnish

Instructions

1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
2. Pour in  seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
3. Remove bay leaf and puree  soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the  crab meat. Cook until just warmed through, about 5 minutes.
4. Divide among bowls and garnish with remaining  crab meat and parsley before serving.