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.
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PREP TIME: 2 hours
COOK TIME: 20 minutes
SERVINGS: 4
TOTAL TIME: 1hour 20 minutes
Ingredients
8 ounces French or Cuban bread, cut into 1-inch thick slices
1 1⁄4 cups lactose-free 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
Notes
Source of recipe: Deanna Segrave-Daly
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Instructions
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.