Baked Banana French Toast with Pecan Crumble

• Vegetarian

• Produce

  • 2 Bananas, ripe

• Refrigerated

  • 2 Egg yolks
  • 6 Eggs, whole

• Baking & Spices

  • 3 tbsp Brown sugar, packed light
  • 1/4 tsp Cinnamon
  • 1/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cups Pecans, whole

• Bread & Baked Goods

  • 1 Baguette, large day-old

• Dairy

  • 7 tbsp Butter, unsalted
  • 3 cups Milk

Found on inquiringchef.com

Description

Ingredients

• 3 Tablespoons unsalted butter, softened and cut into cubes
• 1 large day-old baguette (I used whole wheat, but any loaf of bread will work), cut into 1-inch slices
• 2 ripe bananas, thinly sliced
• 6 whole eggs
• 2 egg yolks
• 3 cups milk
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ¾ cups whole pecans
• 4 Tablespoons unsalted butter, chilled and cut into cubes
• 3 Tablespoons packed light brown sugar
• ¼ teaspoon salt

Directions

• Lightly grease a 9x13 inch baking dish. Scatter the cubed butter over the bottom of the dish. Arrange bread slices in rows, with slices slightly overlapping. Slide banana slices between the slices of bread.
• In a medium mixing bowl, whisk the whole eggs and egg yolks until well combined. Whisk in the milk, granulated sugar, vanilla extract, cinnamon, and salt. Pour the liquids over the bread.
• To make the crumble, pulse the ingredients together in a food processor until the pecans are roughly chopped. Scatter the crumble over the french toast.
• Cover with foil and refrigerate for 2 hours to overnight. About 20 minutes before baking, remove the pan from the refrigerator and preheat the oven to 375 degrees F. Cover with foil and bake, covered, for 35 minutes. Uncover and continue baking until golden brown and crisp on top, about 15 minutes more.
• Serve immediately and drizzle with syrup, if desired.