[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Banana French Toast Bake Recipe[/title][fusion_text]
Week of May 11th – 15th, 2015
6 whole wheat hamburger buns
1 – 8 ounce package reduced-fat cream cheese, cut into ¾ inch cubes
3 medium bananas, sliced
6 eggs
4 cups skim milk
¼ cup sugar
¼ cup maple syrup
½ teaspoon ground cinnamon
Preheat oven to 350°. Coat 13×9 baking dish with cooking spray. Cut buns into 1-in. cubes; place half in a pan, layer with cream cheese, bananas and remaining cubed buns. In a large bowl, whisk eggs, milk, sugar, syrup and cinnamon; pour over top. Refrigerate covered overnight. Remove from refrigerator 30 minutes before baking. Bake covered for 30 minutes. Remove cover and bake for 25-30 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 8 servings.
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