Overnight Pecan Banana French Toast
Delicious Overnight French Toast with a crunch from corn flakes and chopped pecans. We are loving the addition of bananas in this Overnight Pecan Banana French Toast for a quick and easy breakfast that is perfect for hosting company or a quick weekday breakfast!
- 1/4 c. butter melted
- 3/4 c. brown sugar packed
- 1 loaf Sara Lee® Butter Bread
- 6 eggs
- 1 c. milk
- 2 tsp vanilla
- 1/3 c. pecans chopped
- 1 c. corn flakes crushed
- 2 tsp ground cinnamon
- 2 bananas
In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9 x 13-inch baking dish. Arrange slices of bread in the baking dish, overlapping if necessary.
Combine milk, eggs, vanilla, salt, and cinnamon in a bowl and pour evenly over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheat your oven to 350°F. Sprinkle cornflakes and pecans on top of bread.
Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely cover with foil for the last 10 minutes or so to keep the casserole from drying out.
Remove casserole from oven and let it cool slightly before serving. Slice bananas and place on top of french toast. Serve with maple syrup.
Calories: 636kcal | Carbohydrates: 99g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 775mg | Potassium: 464mg | Fiber: 6g | Sugar: 35g | Vitamin A: 960IU | Vitamin C: 9.1mg | Calcium: 206mg | Iron: 12.7mg