Overnight Ice Cream French Toast With Cinnamon Banana Syrup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An easy breakfast/brunch recipe that can be assembled the night before. Change the flavor of ice cream for a completely different flavor. Recipe is from my blog Ingredients:
2 -3 tablespoons melted unsalted butter |
2 cups melted vanilla ice cream (or any flavor, regular or low fat) |
6 eggs |
2 teaspoons cinnamon |
12 slices challah, cut into thick slices about 3/4-inch wide (or brioche or other good white bread) |
1 1/2 cups maple syrup |
1 teaspoon vanilla |
1 teaspoon cinnamon |
3 bananas, peeled, cut in half lengthwise, then sliced |
Directions:
1. Spread melted butter on baking sheet(s) until well coated. Set aside.
2. Whisk together ice cream, eggs, and 2 teaspoons cinnamon in large shallow bowl until well combined. Dip bread slices in mixture, allow to soak for a few seconds, then place on baking sheet(s). Cover bread and set in refrigerator overnight.
3. Preheat oven to 400 degrees F. Remove French toast from refrigerator (bring to room temperature if using a temperature sensitive baking dish such as glass) and remove cover. Bake at 400 degrees F for about 10-15 minutes per side or until golden brown and slightly crispy.
4. Meanwhile, place maple syrup, vanilla, 1 teaspoon cinnamon, and banana in microwave safe bowl. Microwave on high in 1 minute increments, stirring after each, until bananas are soft, about 3-5 minutes. Serve over French Toast.
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