Ingredients
6tbspbutter
½cuplight brown sugar,packed
3tbspmaple syrup
3ripe bananas,sliced
15ozfrench bread loaf,cubed
10largeeggs
2cupsmilk,(whole milk or half and half)
1tbspvanilla
1tspcinnamon
½cupbutter
1cupsugar
1tspfresh lemon juice
½cupwhipping cream
pecans for garnish,chopped
Preparation
In a medium skillet over medium heat melt the butter. Add the brown sugar, and maple syrup. Cook stirring for a couple of minutes until it becomes smooth. Remove from heat and stir in bananas. Set aside.
Grease a 9×13-inch pan and add half of the french bread cubes to the bottom. In a large bowl, whisk the eggs, milk, vanilla, and cinnamon. Pour half of the mixture over the french bread.
Spoon half of the banana caramel mixture on top. Layer with the rest of the french bread cubes followed by the remaining egg mixture and caramel banana sauce. Cover with foil and let it soak overnight.
Preheat oven to 350 degrees F. Remove the french toast from the fridge and bake uncovered for 40 to 50 minutes or until puffy, golden brown and set in the center.
To make the caramel syrup: Melt the butter in a saucepan over medium hear. Add the sugar and lemon juice. Cook while stirring constantly for 5 to 6 minutes or until mixture turns a caramel color.
Slowly add the whipping cream stirring constantly. Cook until smooth.
Serve on top of french toast and garnish with fresh banana slices and chopped pecans if desired.
