Found this recipe (and photo) on one of my favorite recipe blogs, SkinnyTaste.com. I thought it would be the perfect brunch to make this weekend on our ski trip! A group of 10 of us are going to Beech Mountain and I volunteered to make breakfast one morning before everyone heads out to the slopes. This is looking like the winning recipe.
Overnight Bananas Fosters French ToastGina's Weight Watcher RecipesServings: 8 • Serving Size: 1 slice with bananas • Points: 6 pts • Points+: 8 pts
Calories: 294.8 • Fat: 4.9 g • Protein: 10.5 g • Carb: 59 g • Fiber: 1.6 g
Calories: 294.8 • Fat: 4.9 g • Protein: 10.5 g • Carb: 59 g • Fiber: 1.6 g
cooking spray
10 oz Challah bread, sliced 1 inch thick (Hawaiian or Brioche would work)
2 large eggs
1 cup egg substitute (or egg whites)
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup agave or white sugar
1/4 tsp salt
1 tsp Meyers rum or rum extract (optional)
Banana Topping:
1 tbsp light butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp Meyers rum or 1 tsp rum extract (optional)
4 medium ripe bananas, sliced
Preheat oven to 350° F. and bring bread to room temperature.
Spray a 13 x 9-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.
Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.
Meanwhile while it's baking, in a large deep sauté pan melt light butter over low heat. Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.
When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!!
