BANANA BREAD BREAKFAST BAKE

Banana Bread Breakfast Bake image

Transform sliced banana bread into a French toast bake using a sheet pan! Then drizzle it with a cream cheese glaze for a decadent, extra-sweet touch.

Provided by Arlyn Osborne

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons unsalted butter, melted
3 large eggs
1 cup whole milk
1 cup heavy cream
2 tablespoons sugar
2 teaspoons vanilla bean paste
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 lbs banana bread (about 2-3 loaves)
sliced strawberry, for garnish
sliced banana, for garnish
8 ounces cream cheese, room temp
3/4 cup powdered sugar
2 teaspoons vanilla bean paste
1 cup whole milk
1/4 teaspoon salt
juice of half a lemon

Steps:

Preheat the oven to 375°F Brush a sheet pan with the melted butter.
Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt in a medium bowl.
Slice the banana bread into 1/2 inch to 3/4 inch slices.
Dip the slices into the egg mixture to coat and layer into the sheet pan. The bread should be slightly overlapping.
Pour any remaining custard over the banana bread.
Bake for 30-35 minutes, rotating the pan halfway through.
Meanwhile, add the ingredients for the cream cheese glaze to a bowl. Beat with a hand mixer until creamy and combined.
Drizzle the glaze over the French toast and garnish with sliced strawberries and bananas.
Serve any remaining glaze on the side.

Nutrition Facts : Calories 1202.3, Fat 60.4, SaturatedFat 26.3, Cholesterol 304.9, Sodium 1184.3, Carbohydrate 150.3, Fiber 2.8, Sugar 24.4, Protein 18.6