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.
