Upside-Down Banana-Walnut French Toast

10 servings| Prep Time 15 twinkles| Start to Finish 2 Hours 10 twinkles

1 ½ mugs packed brown sugar
½ mug adulation, melted
¼ mug light sludge saccharinity
½ mug diced walnuts
3 medium bananas, sliced
1 loaf( about 1 lb) sliced unfrosted establishment cinnamon chuck

6 eggs
1 ½ mugs milk
1 tablespoon vanilla
Powdered sugar, if asked

1Spray 13×9- inch( 3- quart) glass baking dish with cuisine spray. In large coliseum, stir
brown sugar, adulation, sludge saccharinity and walnuts until smooth. Gently stir in bananas.
Ladle admixture into baking dish.

2Reserve ends of chuck
loaf for another use; they don’t soak up egg admixture veritably
well. Arrange 2 layers of chuck
on banana admixture, tearing chuck
to fit if demanded.

3In medium coliseum, beat eggs, milk and vanilla with whisk until well amalgamated. Pour
over chuck
4Cover; chill at least 1 hour but no longer than 24 hours. Or to indurate, wrap
dish tightly. indurate up to 3 months. Thaw 12 to 24 hours in refrigerator until com-
pletely fused.
5Heat roaster to 325 °F. Uncover or unwrap baking dish. Singe 45 to 55 twinkles or
until cutter fitted in center comes out clean. Serve portions upside down, ladle-
ing sauce from bottom of dish over each serving. Sprinkle with pulverized sugar.
1 Serving Calories 490; Total Fat 19g( impregnated Fat 7g, Trans Fat 1g); Cholesterol
mg; Sodium 380 mg; Total Carbohydrate 72g( Dietary Fiber 2g); Protein 10g Ex-
changes 3 bounce, 2 Other Carbohydrate, 3 ½ Fat Carbohydrate Choices 5
In a Flash This brunch form does double duty — you can either indurate it and serve
whenever you like, or prepare it the night ahead for a stress-free brunch.

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