BANANA PECAN STREUSEL FRENCH TOAST BANANA PECAN STREUSEL FRENCH TOAST
8 slices Texas bread, cubed (3/4”) 4 ripe bananas, mashed (1 1/3 cups) 1 12-ounce can evaporated milk 3 beaten eggs ½ cup sugar 1 tablespoon vanilla 1 teaspoon cinnamon ¼ teaspoon almond extract
Streusel Topping: ¼ cup brown sugar 2 tablespoons flour 1 tablespoon melted butter ½ cup chopped pecans 1 teaspoon cinnamon
Amaretto Sauce: ½ cup butter 1 cup powdered sugar ¼ cup amaretto 1 egg yolk
In a large bowl stir together bananas, milk, eggs, sugar, vanilla, cinnamon and almond extract. Place bread cubes in a lightly greased 9"x13" pan. Pour egg mixture evenly over bread. Cover and refrigerate overnight.
To make streusel topping, in a small bowl combine brown sugar, flour, butter, and 1 teaspoon cinnamon. Stir in pecans. Sprinkle over bread in pan.
Bake uncovered at 350 degrees for about 45 minutes or until lightly browned. While baking, make the amaretto sauce: Melt butter and sugar together in a small pan over low heat. Add Amaretto and egg yolk, cooking and stirring for 2 more minutes.
Serve topped with Amaretto Sauce. Serves 12 12 Angel_Juli This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |