I love breakfast that you can make the night before, so I am always willing to try new things. This was a hit with the kids, all of them….YAY!!!
- 8 cups of cubed cinnamon bread, cut into 1/2-inch cubes (about 1 loaf)
- 8 eggs
- 1 cup milk
- 1 ½ cups real maple syrup
- 1 teaspoon rum extract
- 6 ripe bananas, cut into 1/2-inch slices
- 1 cup chopped pecans
Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.
My review: The syrup was a little sweet, so I only do a light drizzle this on the french toast. But I love the rum flavoring, pecans, bananas and the crisp topping. This is made the monthly rotation for sure.
Kids review: Aiden (10 years) said, “It taste like monkey bread with bananas!” Well I wouldn’t go that far but the punch of cinnamon in the bread gave it that look.