Try a gooey, delicious twist on a breakfast favorite. This French toast recipe is by Nadine Mesch, brought to you by Evite in partnership with Sister Schubert’s Dinner Yeast Rolls.
- 1 1/2 packages Sister Schubert’s Dinner Yeast Rolls
- 1 1/4 cups light brown sugar
- 1/2 cup (1 stick) butter, melted
- 1/4 cup corn syrup
- 4 medium, ripe bananas
- 1/2 cup pecans, chopped (plus more for garnish, if desired)
- 2 teaspoons ground cinnamon
- 6 large eggs
- 1 1/2 cups half and half
- 1 1/2 teaspoons pure vanilla extract
- Maple syrup
- Fresh sliced strawberries
Butter bottom and sides of a 9 x 13 inch baking dish. Slice rolls in half and set aside.
In mixing bowl, combine sugar, butter and corn syrup and mix until smooth. Spread mixture into an even layer in bottom of prepared baking dish.
Slice bananas thinly and place over brown sugar mixture. Scatter pecans over bananas. Place sliced rolls atop and sprinkle with cinnamon.
In a large mixing bowl, whisk together eggs, half and half and vanilla, and pour over rolls. Cover tightly with plastic wrap. Refrigerate overnight.
Preheat oven to 350 degrees. Bake 45 to 55 minutes or until golden. Cool slightly, run a knife around the edge of pan to loosen sides and carefully invert pan onto a large platter or slice and serve.
Serve with warm maple syrup and sliced strawberries. Sprinkle with additional chopped pecans if desired.