My older son lives in Atlanta and goes to Grad school down there. He came up for the weekend which is always a wonderful treat for us so I decided to make him something special for breakfast. I found this recipe in a downloaded E-cookbook that Betty Crocker was giving out some time ago. It looked fairly simple but ohhh so delicious! The great thing about this recipe is that it can be prepared the night before so in the morning all you have to do is bake it. Can’t get any easier than that! This is perfect if you are making breakfast or brunch for a big crowd of people.
Upside Down Banana-Walnut French Toast
1 1/2cups packed brown sugar
1/2cup butter or margarine, melted
1/4cup light corn syrup
1/2cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1 lb) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1/2 tsp. ground cinnamon
Powdered sugar, if desired
Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, cinnamon butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
Reserve ends of bread for another use because they don’t soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.