peanut butter banana french toast casserole
Peanut Butter-Banana French Toast Casserole
This French toast casserole is sweetened with banana and a touch of maple syrup. The drizzle on top adds nutty peanut butter flavor to every bite. If your peanut butter is lumpy, blend the custard filling in a blender to smooth it out. You can add chocolate chips or chopped nuts for extra flavor if you prefer.
Ingredients:
- 12 ounces crusty whole-wheat bread, cubed (1-inch; about 10 cups)
- 4 medium ripe bananas
- 2 1/2 cups whole milk
- 6 large eggs, lightly beaten
- 1/4 cup smooth natural peanut butter plus 1 tablespoon, divided
- 4 tablespoons pure maple syrup, divided
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup crushed unsalted peanuts
Directions:
- Preheat oven to 350°F. Lightly coat a 9-inch-square baking pan with cooking spray. Spread bread cubes in a single layer in the prepared pan. Chop 3 bananas to equal 2 cups; add to the bread mixture in the pan, tossing to combine. Cut the remaining banana into 1/2-inch slices; set aside.
- Combine milk, eggs, 1/4 cup peanut butter, 3 tablespoons maple syrup, cinnamon, vanilla and salt in a large bowl. Whisk vigorously until the peanut butter is fully incorporated and the mixture is smooth. Pour the egg mixture over the bread mixture. Using clean hands, press down the bread and bananas to fully submerge.
- Bake until golden brown and set in the middle, 40 to 50 minutes. Let cool in the pan for 15 minutes.
- Meanwhile, whisk the remaining 1 tablespoon peanut butter and 1 tablespoon maple syrup together in a bowl until smooth. If needed, microwave on High for 10 seconds to reach drizzling consistency.
- Top the casserole with peanuts and the reserved banana slices; drizzle with the glaze.
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