Baked Banana-Orange French Toast Recipe #211589
France meets French Polynesia! Exotic coconut, banana and cinnamon island flavors complement the rich creamy, buttery, orange staples of the French countryside. This is an easy breakfast or brunch meal since it's all made the day before (the 12 hours passive cooking time is when it sits in the refrigerator overnight). Serve it directly from the baking dish...no syrup or butter needed!
by ~Jen~
22 min | 10 min prep
SERVES 9
- 9 slices Texas toast thick bread, sliced in 1-inch thick pieces or 1 French baguette, sliced in 1-inch thick pieces
- 6 eggs
- 1 1/2 cups coconut milk
- 2 tablespoons orange zest (the amount from one orange)
- 3 tablespoons Grand Marnier
- 1/2 cup butter (1 stick)
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 3 bananas, sliced (ripe)
- 1 g nonstick cooking spray
- Whisk together the eggs, coconut milk, orange zest and Grand Marnier in a bowl.
- Combine the butter, brown sugar and cinnamon in a sauce pan and cook over medium heat, stirring until it becomes a smooth sauce; mix in bananas.
- Spray one 9"x13" pan plus one 8"x8" pan with light cooking spray and line the pans with sliced bread; pour the egg mixture over the top, then the banana mixture.
- Chill covered overnight and then, the next morning, bake uncovered at 350 degrees for 30 minutes.
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5 stars