Creamy banana French toast casserole
6 Points, Breakfast, Weight Watchers
Ingredients
12 slice(s) , or oatmeal bread, cut into quarters (about 1 oz per slice) whole wheat bread
5 spray(s) cooking spray
1 cup(s) 2% reduced fat milk
1/2 cup(s) maple syrup
6 large egg(s) egg(s)
4 oz (1/3-less-fat cream cheese) neufchâtel cheese
4 medium , ripe, divided banana(s)
1 Tbsp rum
1 tsp vanilla extract
2 tsp fresh lemon juice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp table salt
3 Tbsp powdered sugar (confectioner's)
Directions
Coat a 13x9-in baking dish with nonstick spray; stand bread quarters up in prepared dish so they line the sides and bottom in a single layer.
In blender, process eggs, 2 bananas, milk, syrup, cream cheese, rum, vanilla, juice, nutmeg, cinnamon, and salt until smooth, 1 to 2 minutes. Slowly pour mixture over bread; press bread into egg mixture, making sure it’s completely submerged. Cover with foil; chill 30 minutes (or up to overnight).
Preheat oven to 350°F.
Just before baking, thinly slice remaining 2 bananas; tuck slices in between pieces of bread. Cover with foil and bake 25 minutes. Uncover and continue to bake until golden brown and set, about 10 minutes more. Sprinkle top of casserole with powdered sugar; slice into 12 pieces and serve immediately.
Notes
Serve with fresh berries if desired.
Nutrition
6 smart points