Prep 25 mins
Cook 1 hr
I found this recipe on a card at Wal-Mart in their produce department. This is fabulous, the flavor and texture is so comforting and there is definately something about banana's and maple syrup. Give it a try, I'm sure you'll be as pleased as I am. I'm actually going to make this for Christmas breakfast this year.
- 1 (16 ounce) French bread or 1 (16 ounce) challah, cubed
- 1 (8 ounce) package cream cheese, cubed
- 2 cups sliced bananas (about 3)
- 6 large eggs
- 4 cups milk
- 1⁄2 cup sugar
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 1⁄4 cup maple syrup
- 1⁄2 teaspoon ground cinnamon
- Arrange half of bread cubes in a lightly greased 13x9" pan.
- Sprinkle evenly with cream cheese and bananas; top with remaining bread cubes.
- Whisk together eggs, milk, sugar, butter and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture.
- Cover and chill 8 hours.
- Sprinkle with cinnamon and bake, covered, at 350 for 30 minutes.
- Uncover and bake 30 more minutes or until lightly browned and set.
- Let stand 5 minutes before serving.
I was excited about it, but it ended up kind of bland. It needs a lot more flavor- I ended up smothering it in syrup. Also, as other reviewers mentioned, the cream cheese stays in lumps.
This recipe was OK. I used our leftover challah. We are a family that loves cream cheese, but we didn't care for the cream cheese chunks that didn't melt. This recipe did give me the idea of adding bananas to our original overnight/company french toast, which is a favorite with my 3 young children. I think our other recipe works better for us because you use sliced bread without the crusts. We didn't care for the bread or cream cheese chunks.
I wasn't as pleased with this dish as previous reviewers. It looked delicious as I was preparing it, but it came out a little too sweet for my taste. The cream cheese didn't smooth out and melt, instead it stayed in cubes. It was hard to avoid biting into big chunks of cream cheese. This one just didn't do it for me.