Banana Split French Toast Debbi Bracker Recipe
Servings: 1
Ingredients
- 10 ounce canned maraschino cherries
- 1 lb French bread
- 8 ounce cream cheese softened
- 1/4 c. granulated sugar
- 1 tsp vanilla extract
- 8 ounce crushed pineapple liquid removed
- 1/3 c. miniature semisweet chocolate chips
- 4 x Large eggs
- 1/3 c. lowfat milk
- 4 sm ripe bananas halved lengthwise
- 2 c. frzn whipped topping about 2/3 of an
- 1 x 8 oz container thawed
- 1/4 c. minced pecans Maple syrup warmed
Directions
- Cut 4 maraschino cherries in half; set aside for garnish. Chop remaining cherries. Cut off and throw away ends of bread loaf. Slice remaining loaf into 16 (1/2-inch to 3/4-inch) slices.
- Combine cream cheese, sugar and vanilla in a medium mixing bowl; beat with an electric mixer at medium speed 3 to 4 min, or possibly till creamy. By hand, stir in pineapple, chocolate chips and minced cherries; mix well.
- Spray a 15x10x1-inch baking pan with nonstick cooking spray. Combine Large eggs and lowfat milk in a shallow bowl or possibly pie plate. Dip one side of 1 bread slice into egg mix. Place on baking pan, dipped side down. Gently spread with 1/8 of cream cheese mix; top with a banana half. Repeat with 7 more slices.
- Dip one side of each of the remaining 8 bread slices in egg mix. Place, dipped side up, on top of banana Bake in a preheated 350-degree oven 35 to 40 min, or possibly till tops are light golden and centers are set.
- To serve, top each serving with 1/4 c. whipped topping, 1-1/2 tsp. minced pecans and 1 reserved cherry half. Serve with maple syrup.
- Makes 8 servings.
- First prize winner from Debbi Bracker, Carl Junction, MO
- Surprise your family with this wonderful brunch entree.
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