French toast casserole, deconstructed

Some mornings call for a little more than breakfast out of a box!  Usually, I’ll whip up some blueberry pancakes, or pecan waffles with a warm maple syrup.  But sometimes, upping the breakfast game is called for!

As a long-time fan of bananas foster and French toast casserole, I decided to combine the two into a gastronomic delight.  While I serve this for breakfast, I suspect it would be a hit for dinner as well!

Jane’s French toast casserole

1/2 c. melted butter

1 c. brown sugar

1 large loaf brioche, cut into 1” cubes and air-dried overnight. (Approximately 8 cups.)

4 eggs

1 ½ c. heavy whipping cream

2 bananas, peeled and thinly sliced

1 c. chopped pecans

1-2 tsp. rum extract

Optional:  Maple syrup, caramel or chocolate sauce, or whipped cream

Blend the melted butter and brown sugar.  Set aside.

Beat the eggs until the mixture is a light yellow.  Add the cream and rum flavoring, and stir.  Set aside

Line the bottom of the baking dish with parchment paper, and lightly grease all sides with a cooking spray.  Spread half of the bread cubes on the bottom.  Add the bananas and ½ cup pecans.  Pour the butter and brown sugar mixture on top. Let sit for about an hour, until the mixture is well absorbed.  Spread the remaining bread cubes on top.  Pour the eggs and cream mixture on top, and sprinkle with the remaining chopped pecans, and more banana slices, if desired.  (Note:  The mixture should cover all the bread crumbs.  If It doesn't, add another beaten egg.)  Let the mixture sit for an hour.  Cover and refrigerate overnight.

Remove the baking from the refrigerator, and bake, covered, for 30 minutes at 350 degrees.  Remove the cover, and let cook another 15 minutes, until the top is golden brown.  Serve with a drizzle of maple syrup, caramel or chocolate sauce, or a spoonful of whipped cream.

Jane’s French toast casserole, deconstructed

½ c. melted butter 

>Fat alert:  Butter is fat.  In this recipe, the butter interacts with the brown sugar to create a buttery, caramel-like sauce.  If fat is a dietary concern, try light butter or a light margarine.  In the alternative, the amount of butter may be reduced to no less than ¼ cup or a reduced-fat caramel sauce may be used. 

 >Ingredient alert:  If a caramel sauce is substituted, eliminate both the butter and the brown sugar in this recipe. 

1 c. brown sugar 

>Health alert:  If sugar is a concern, a sugar substitute, such as Splenda Brown Sugar Blend, may be used.  In the alternative, a low-sugar or sugar-free caramel sauce may be used. >Ingredient alert:  If a caramel sauce is substituted, eliminate both the butter and brown sugar in this recipe.

1 large loaf brioche, cut into 1” cubes and air-dried overnight.  (Approximately 8 cups.)

>Health alert:  Brioche can a significant amount of butter, as well several eggs.  Any type of bread or bread product that will absorb the egg and cream mixture can be substituted. 

4 eggs 

>Health alert:  If eggs are a dietary concern, eggs whites or an egg substitute, such as Better n’ Eggs or Egg Beaters, in comparable amounts, may be used.  

>Ingredient alert:  Do not eliminate, or reduce the amount of eggs or egg product used.  The eggs in this recipe are used to create a custard, resulting in a mock soufflé. When baked, the casserole will puff up!   Use of an egg substitute may result in less rise.  Elimination will simply leave a soggy mess!

1 ½ c. whipping cream

>Fat alert:  There is a significant amount of fat in cream.  However, it can be replaced with any variety of half and half, or milk.

2 bananas, peeled and thinly sliced

>Ingredient alert:  Bananas are an essential ingredient in this recipe.  However, if necessary, they can be eliminated.  A teaspoon of banana flavoring may be added as a substitute. 

1 c. chopped pecans 

>Health alert:  If nuts are a dietary concern, they can be eliminated. 

1-2 tsp. rum extract or flavoring

>Ingredient alert:  Rum extract or flavoring is made in many different ways.  Check labels carefully to ensure your choice does not raise any dietary concerns. 

Optional:  Maple syrup, caramel or chocolate sauce, or whipped cream.

(Follow the instructions above.)