Southeast Dairy Association - banana pecan french toast bake


Banana Pecan French Toast Bake

This baked French toast is a great make-ahead dish for breakfast or brunch and is topped with a sweet mixture of bananas and pecans.
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Servings: 4


  • 8 ounces French or Cuban bread, cut into 1-inch thick slices
  • 1 1/4 cups lactose-free low-fat milk
  • 3 eggs, lightly beaten
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon almond extract
  • Dash of salt
  • 5 ripe bananas, sliced
  • 1/2 cup chopped pecans
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  • Layer bread slices in a 13-x9-inch baking pan. In a bowl, whisk together milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, eggs, cardamom, 1/4 teaspoon nutmeg, almond extract and salt. Pour over bread and turn pieces until each piece is totally covered. Cover and refrigerate for at least 2 hours or overnight.
  • Preheat oven to 450°. In a bowl, mix bananas, pecans, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Spread evenly on top of bread slices. Bake 15-20 minutes or until throughly heated. Remove from oven and serve.


Source of recipe: Deanna Segrave-Daly
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