Upside down banana pecan French toast
A recipe for upside down banana pecan French toast is the winner of Sister Schubert’s On a Roll recipe contest. Nadine Mesch of Mt. Healthy, Ohio created this wining recipe using wheat rolls.
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Upside down banana pecan French toast
2 packages Sister Schubert’s wheat rolls with honey butter
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
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- by 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. Makes 10 servings.
This sounds amazing. I love anything with bananas. One of my favorite snacks; bananas and caramel. I am going to have to try this one. It sounds so yummy. I think IHOP use to offer something of this sort.