Monday, January 26, 2015


Unfortunately I never got a photo of the finished inverted french toast that was oozing with yummy goodness.  I used my lasagna pan to create a nice loaf style french toast.

6 tablespoons butter
1 cup brown sugar
2 tablespoons light corn syrup
1 teaspoon PURE vanilla
1 teaspoon Rum extract
1/4 teaspoon cinnamon
3 medium bananas, ripe and sliced thin
  • VERY LIGHTLY spray pan with non-stick cooking spray.
  • In a medium sauce pan melt butter.
  • Add brown sugar and corn syrup, stirring to dissolve.
  • Remove from heat and add cinnamon and vanilla.
  • Pour sauce into bottom of prepared pan.
  • Arrange banana slices evenly over the sauce.
1 loaf cinnamon raisin bread, cut into cubes
6 ounces cream cheese, cut into small cubes
8 LARGE eggs
1 cup milk
2/3 cup sugar
1 1/2 teaspoons PURE vanilla
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
powdered sugar, for garnish
  • Layer half of the bread cubes over the bananas followed by the cream cheese cubes and the remaining bread.
  • Gently press the bread down over the cream cheese.
  • Whisk together the eggs, milk, sugar, vanilla, cinnamon and nutmeg until well blended.
  • Pour the egg mixture evenly over the bread mixture.
  • Using a piece of wax paper press down again to GENTLY force the bread to absorb the egg mixture.
  • Cover and chill overnight.
  • Remove casserole from refrigerator  and bring to room temperature (about 20-30 minutes).
  • Preheat oven to 375 degrees.
  • Bake uncovered 30-40 minutes.
  • Invert onto platter*.
  • Slice and serve.
  • Let rest 5 minutes.
*Because I use my lasagna pan and it's larger than any of my platters, I use a piece of heavy duty foil wrap over the lasagna pan to invert and then use a spatula to cut arrange pieces on the platter.

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