We returned yesterday from a wonderful weekend trip up to Wisconsin. My great aunt and uncle let us use their beautiful country house, so we felt like we really got away from the hustle and bustle of the city. The kids played in the sprinkler, we went for a hike, we made s’mores. The trip checked off several items on my summer “to-do” list!
Because we were staying at a house we were able to make most of our meals. Going out to eat with the kids can be more stress than it is worth, so I’m always happy to choose the homemade route when it’s feasible. The last morning of the trip I wanted to use up a few ingredients we had left. Eggs, brat buns, a brownish banana, a wee bit of milk. Seemed like the perfect time to make a french toast casserole. Most egg and bread casseroles like to sit in the fridge overnight before baking, but this one turned out great without that step.
Baked French Toast with Banana
3 brat rolls (or about 6 slices of bread), torn or sliced into pieces
1 3/4 cup whole milk
1/2 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1 banana, sliced
4 teaspoons butter, cubed
Preheat oven to 350 degrees. Butter an 8×8″ baking dish. Put bread cubes into baking dish.
In a medium bowl, whisk eggs, milk, brown sugar and cinnamon. Pour egg mixture over bread. Tuck in banana sliced and dot top with butter cubes. Bake for 45-50 minutes. Let cool 10 minutes before scooping into bowls and drizzling with a bit of real maple syrup.
This recipes makes an 8×8″ dish (enough to serve at least 4), but it could easily be doubled to fill a 9×13″ pan.
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