Coconut Rum Banana Upside Down Croissant French Toast Casserole

• Produce

  • 3 Bananas, medium

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 cup Brown sugar

• Nuts & Seeds

  • 1 cup Coconut
  • 1/2 cup Pecans

• Bread & Baked Goods

  • 8 Stale store-bought croissants, small

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Cream
  • 1 1/2 cup Milk

• Beer, Wine & Liquor

  • 6 tbsp Rum, dark

Found on thegoldlininggirl.com

Description

Ingredients

• ½ c. unsalted butter
• 1 c. brown sugar
• 2 tbsp. cream
• 2 tbsp. dark rum
• 3 medium bananas, sliced
• 8 small stale store-bought croissants, cut into pieces
• 1½ c. milk
• 3 eggs
• 1 c. shredded coconut
• ¼ c. dark rum
• ½ c. chopped pecans

Directions

• In a large saucepan over medium heat, melt the butter.
• Add the brown sugar, cream, and dark rum, cooking just until the brown sugar is mostly dissolved.
• Fold in the banana slices.
• Pour into a lightly greased 9x13 glass baking dish, and spread the banana slices around evenly.
• Scatter the croissant pieces evenly over top of the banana mixture.
• In a medium bowl, combine milk, eggs, coconut, and dark rum.
• Pour mixture evenly over the croissant pieces.
• Cover with foil and bake at 350 degrees for 30 minutes.
• Remove foil, sprinkle with pecans (optional), and return to oven for 5-7 minutes or until a toothpick inserted near center comes out clean.
• Remove to a wire rack.
• Allow to cool for at least 20 minutes before inverting the casserole onto a serving dish.
• Serve warm and DEVOUR!