Saturday, May 10, 2008

Upside-Down Banana Pecan French Toast

Adapted from Betty Crocker Most Requested Recipes Brunch

3/4 cup packed brown sugar
1/4 cup butter, melted
1/8 cup brown sugar corn syrup
1/4 cup chopped pecans
2 bananas, sliced
1 loaf sliced brown sugar cinnamon bread (I used Pepperidge Farm)
4 eggs (I used 3/4 cup All Whites)
1 cup milk
1 tablespoon vanilla

Spray bottom and sides of an 8 x 8 baking dish with cooking spray.

In a bowl combine brown sugar, butter, corn syrup and pecans; stir until smooth. Gently stir in bananas. Spoon mixture into the baking dish.

Reserve heels of the bread for another use. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.

In a bowl combine eggs, milk, and vanilla until well mixed. Pour over bread.

Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.

Heat oven to 325. Uncover casserole and bake 45-50 minutes or until a knife inserted in the center comes out clean.

Serve portions upside-down, spooning sauce from bottom of dish over each serving.