It’s Secret Recipe Club reveal day, again.
That’s always so exciting because I get to reveal the delicious recipe I tried from my secret blog and because I get to reveal to her that I had her blog and what I made.
This month I was assigned Ilona’s Kitchen.
The first thing I discovered is how many delicious treats she has on her blog. Choosing the recipe this month was hard, and we had a list that was 12 recipes long before we began narrowing down our choices. At first we were aiming for a more savory Asian dish with her Hoisin Pork with Rice Noodles. It looks delicious and we’re definitely trying it, but then we started looking at sweet dishes like her Banana Biscoff White Chocolate Chip Blondies or hello, her S’mores Popovers. OMG!
We finally settled on her Overnight Bananas Foster French Toast for the simple fact that we were looking for a fun breakfast dish for the following morning and this fit, sounded good and we had all of the ingredients on hand, and it required no trip to the store. Never mind that it includes some of my favorite things together, bread, bananas, cinnamon and brown sugar.
I have a really delicious overnight french toast recipe already, that I swear by. And then another Overnight Pumpkin French Toast Recipe that we created a couple of years back. Now we have this amazing recipe to add to our repertoire. It was absolutely delicious.
Thank you so much for such a fabulous recipe that my entire family of 7 loved!
- 10 oz. challah or other thick bread, we used thick texas toast
- 6 large eggs
- 1-1/2 cups milk
- 1½ tsp vanilla extract
- ½ tsp cinnamon
- ¼ cup white sugar
- ¼ tsp salt
- 2 tbsp butter
- ½ cup brown sugar (packed)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 4 medium ripe bananas, sliced
- Spray a 13 x 9-inch casserole dish lightly with cooking spray.
- Layer the bread slices on the bottom of the dish, slight overlap is okay, but it’s better to kinda squish them all together in there.
- In a large bowl whisk together the eggs, milk, vanilla extract, the cinnamon, white sugar and salt until combined and pour the whole mixture evenly over the bread.
- Cover the dish with foil and refrigerate overnight or at least 6-8 hours.
- Bring the french toast to room temp, by taking it out of the fridge and uncovering it for at least 30 minutes or so before baking.
- Preheat your oven to 350° F.
- Bake the dish uncovered on the middle rack until golden, about 40 minutes or so.
- About 10 minutes before it is ready, melt butter on the stovetop on low heat.
- Add the brown sugar, cinnamon and vanilla and stir until sugar is dissolved.
- Simmer for 2 minutes.
- Add the sliced bananas and remove from heat. Keep warm and covered until the french toast is ready.
- Once the french toast is cooked, serve on plates topped with the bananas and sauce.
Don’t forget to visit the other great recipes in today’s reveal (linky below!)