Bananas Foster French-Toast Casserole

1 loaf French bread, sliced 1 inch thick

4 whole eggs

1 ½ cups half and half

1 tsp. vanilla

2 tsp. Myers rum

1 tsp. ground cinnamon

¼ cup granulated sugar

¼ tsp. salt


6 large ripe bananas, sliced and not too ripe

4 tbsp. butter or alternative

½ cup brown sugar

1 tsp. vanilla

2 tbsp. Myers rum

1 tsp. ground cinnamon


Basic Preparation

Spray a 9” x 13” baking dish with release. Press the sliced French bread into the baking dish, without layering. In a large bowl, whisk together eggs, milk, vanilla, rum, cinnamon, sugar, and salt. Pour evenly over the bread and flip over to insure good saturation. Cover and refrigerate for 8 hours.


Preheat the oven to 350 degrees. Uncover and bake for 40-45 minutes, or until puffed and golden brown. While the bread is baking, start the topping. In a large saute’ pan or medium sauce pan, melt the butter. Add the brown sugar, cinnamon, vanilla, and Myers rum. Heat until all of the sugar has dissolved and the ingredients are completely incorporated. Simmer over low heat for two minutes. Stir in the sliced bananas and coat evenly. Remove from the heat and cut the casserole into 8 servings. Plate and top with the Bananas Foster Topping. Serve immediately.  


Yield: 8 servings

Prep time: 20 minutes: active, 8 hours: passive

Cook time: 40-45 minutes: casserole, 2 minutes: topping




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