Banana Bread Breakfast Bake |
| Name: |
Jennifer Miller |
| Base: |
JB Andrews |
| Recipe: |
FRENCH TOAST
2
tablespoons unsalted butter, melted
3
large eggs
1
cup whole milk
1
cup heavy cream
2
tablespoons sugar
2
teaspoons vanilla bean paste
1
teaspoon ground cinnamon
1⁄2
teaspoon ground nutmeg
1⁄2
teaspoon salt
3
lbs banana bread (about 2-3 loaves)
sliced strawberry, for garnish
sliced banana, for garnish
CREAM CHEESE GLAZE
8
ounces cream cheese, room temp
3⁄4
cup powdered sugar
2
teaspoons vanilla bean paste
1
cup whole milk
1⁄4
teaspoon salt
juice of half a lemon
DIRECTIONS
Preheat the oven to 375°F Brush a sheet pan with the melted butter.
Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt in a medium bowl.
Slice the banana bread into 1/2 inch to 3/4 inch slices.
Dip the slices into the egg mixture to coat and layer into the sheet pan. The bread should be slightly overlapping.
Pour any remaining custard over the banana bread.
Bake for 30-35 minutes, rotating the pan halfway through.
Meanwhile, add the ingredients for the cream cheese glaze to a bowl. Beat with a hand mixer until creamy and combined.
Drizzle the glaze over the French toast and garnish with sliced strawberries and bananas.
Serve any remaining glaze on the side. |
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