Make-Ahead Banana French Toast
A dish to make the night before—so when the children return from school the next day, a quick 20 minutes in the oven for this delicious French toast, and they are ready for their afternoon schedule.
INGREDIENTS | SERVES 4
- 2 ripe medium bananas, sliced
- 1 tablespoon lemon juice
- Nonstick cooking spray
- 8 slices whole grain bread
- 1/4 cup mini dark chocolate morsels
- 2 eggs, beaten
- 3/4 cup low-fat milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon sugar
- Low-sugar pancake syrup (optional)
In a small bowl, place sliced bananas and lemon juice.
In a 9 1/2" × 11" glass baking dish, spray nonstick cooking spray.
Layer half the bread slices on the bottom of the dish.
Top the bread with a layer of the bananas and chocolate morsels.
Layer remaining bread slices on top.
In a small mixing bowl, combine eggs, milk, honey, vanilla extract, and 1/2 teaspoon cinnamon, and mix well. Pour slowly over the bread to coat evenly.
Cover and place in refrigerator until ready to prepare.
When ready to prepare, preheat oven to 425°F. Uncover the Pyrex dish.
Sprinkle with 1/2 teaspoon cinnamon and 1 teaspoon sugar.
Bake for 5 minutes at this temperature.
Reduce oven temperature to 325°F. Bake 20 to 25 additional minutes until top of French toast is browned and inserted knife comes out dry.
Serve with low-sugar syrup, if desired.