The wind is whistling past the windows and it has dropped about 15 degrees since this morning so we will have a cold if not snowy Christmas. I am going through my menu for tomorrow evening (as opposed to tomorrow morning, which is at my sisters and I only have one assignment -- bring my asparagus tart).
Banana-Nut
Overnight French Toast
6 tablespoons butter or margarine
1 1⁄2 cups packed brown sugar
5 large ripe bananas, cut diagonally into 1⁄2-inch-thick slices (see note)
1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices
6 large eggs
2 cups milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1⁄2 cup sliced almonds or coarsely chopped walnuts or pecans
In microwave-safe small bowl, heat butter in microwave oven on high 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-by 9-inch glass baking dish. (It’s OK if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.
In medium bowl whisk eggs; beat in milk, vanilla and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
Note: If you don’t have bananas, substitute 3 to 4 very ripe pears or peaches (about 1 1/2 pounds), sliced; or 1 cup dried cherries, cranberries or raisins.
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