Breakfast Favorite: Baked Banana French Toast

Add your favorite add-ins like bananas, blueberries, strawberries and more!

Yields: 8 servings

French Toast Recipe Ingredients:

6 hamburger buns, whole wheat

3 medium size bananas, sliced

1 package cream cheese

6 eggs

4 cups milk, fat free

¼ cup sugar

¼ cup maple syrup

½ teaspoon ground cinnamon

French Toast Directions:

1. Cut hamburger buns into inch cubes. Place half the buns in a 9 inch coated baking dish. Cut cream cheese into little cubes and place over buns. Top with sliced bananas and remaining hamburger bun cubes.

2. In a bowl, beat eggs. Add sugar, syrup, milk, and cinnamon. Blend well and pour over bun mixture. Cover and refrigerate for 8-10 hours or overnight.

3. Remove from the refrigerator half hour before baking. Cover with a lid and bake at 350 degrees for 25-30 minutes. Uncover and bake again for 25-30 minutes or until a toothpick inserted comes out clean. Let it stand for 10-15 minutes before serving.

This healthy, make ahead dish is something your whole family will love. Don’t be afraid to tweak this breakfast recipe. Like instead of buns, you can also use fresh French bread. Adjust cinnamon and sugar to liking. What part of this Baked Banana French Toast Recipe do you love the best?

Do you Prefer a Traditional French Toast Recipe?

Try this Sunday Brunch French Toast recipe this weekend:

For more brunch ideas on Stagetecture, click here.

Sunday Brunch Perfect French Toast

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French Toast Recipe Ingredients:

1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Easy French Toast Directions:

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

2. Heat a lightly oiled griddle or frying pan over medium heat.

3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.

Serve hot and enjoy this Sunday Brunch Perfect French Toast Recipe with your favorite syrup, fruit topping or whipped cream.

Looking for an overnight french toast recipe?

We love this overnight Blueberry French Toast Bake recipe.

French Toast Variations you should try:

Whether you like fresh bananas, strawberries or blueberries or whip cream is more your style, take a look at these yummy variations to mix up your usual brunch.

These 42 French Toast ideas from Huffington Post look delicious.

Looking for a healthier french toast? These Dr. Axe variations are great for you.

For more brunch recipes on Stagetecture, click here.

Father’s Day Brunch: Stuffed French Toast

Image via: Tasty Kitchen

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Ingredients

For the Sandwiches

1 cup of fresh strawberries (sliced)

Butter (for cooking)

Maple syrup (for serving)

½ tsp of granulated sugar

½ cup of milk

2 eggs

12 slices of white bread

8 ounces of cream cheese

Confectioners’ sugar (for serving)

Strawberry syrup (for serving)

For the Strawberry Syrup

Juice of 1 lemon

Zest of 1 lemon

3 cups of fresh strawberries (sliced)

1 cup of granulated sugar

Instructions

For the Strawberry Syrup

1. Heat a medium saucepan over medium heat and mix all the ingredients. Bring to a boil.
2. Reduce the heat and simmer until the syrup is thick and the strawberries are soft (for about 15-18 minutes).
3. Allow to cool to room temperature prior to serving.

Image via: Her Campus

For the Sandwiches

1. Mix the eggs, granulated sugar, and milk in a small bowl.
2. Spread the cream cheese on 6 slices of bread and put the strawberries on top.
3. Put the remaining slices on top and compress the edges to seal.
4. Heat a griddle over medium-low heat and melt the butter.
5. Dip each of the sandwiches in the egg mixture. Turn them to ensure each side is covered with the mixture.
6. Cook them until they turn golden brown, for approximately 2-3 minutes on each side.
7. Serve with the strawberry syrup, confectioners’ sugar, or maple syrup.

No doubt about it, your dad deserves special treatment on Father’s Day. The day only comes once in a year while dad has to fulfill his fatherly duties every single day of the year. Make sure your dad knows just how much you appreciate him by serving him this Father’s Day Brunch. Needless to say, he will appreciate your kind gesture.

For more breakfast ideas on Stagetecture, click here.

Here’s links to the past ‘Best Of’ Stagetecture years:

Best of 2015 – No 1 – Overnight Blueberry French Toast Casserole

Original post:

If you will be having overnight guests during the holiday season, you may want to consider this blueberry French toast recipe for breakfast. Perfect for any holiday brunch, it’s filled with fresh blueberries and topped with rich berry sauce. You can also choose to serve the blueberry sauce on the side. If strawberry is your preference, tweak the recipe to make it yours!

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Total time: Preparation 15 minutes + Cooking 1 hour 15 minutes

Yields 8 servings:

Ingredients:

12 slices day old bread, cut into 1 inch cubes

8 oz. cream cheese, cut into 1 inch cubes

1 cup fresh blueberries

12 eggs, beaten

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

Directions:

1. Lightly grease a 9*13 inch baking dish. Arrange half of the bread cubes in the dish, and top with cream cheese cubes. Sprinkle with 1 cup blueberries over the cream cheese and top it with remaining bread cubes.
2. In a large bowl, mix the eggs, vanilla extract, milk, and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator approximately 30 minutes before baking. Preheat the oven to 175 degrees C (350 degrees F).
4. Cover and bake for 30 minutes. Uncover and continue baking 25 to 30 minutes until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the cornstarch, sugar, and water. Bring to boil. Stirring constantly, cook for 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce the heat and let it simmer for 10 minutes or until the blueberries burst. Stir in the butter and pour over the baked French toast.

Creamy, gooey, and crunchy at the same time, this holiday brunch recipe will certainly have your guests talking. Leftover sauce, if any would be great on pancakes, waffles, or pound cake.  Give it a try!

For a stuffed french toast recipe on Stagetecture, click here.

See the entire year of Stagetecture’s Best Of for 2015 posts!

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Holiday Brunch: Overnight Blueberry French Toast

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Total time: Preparation 15 minutes + Cooking 1 hour 15 minutes

Ingredients

12 slices day old bread, cut into 1 inch cubes

8 ounce (2 packages) cream cheese, cut into 1 inch cubes

1 cup fresh blueberries

12 beaten eggs

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

Procedure

1. Lightly grease a 9*13 inch baking dish. Arrange half of the bread cubes in the dish, and top with cream cheese cubes. Sprinkle with 1 cup blueberries over the cream cheese and top it with remaining bread cubes.
2. In a large bowl, mix the eggs, vanilla extract, milk, and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator approximately 30 minutes before baking. Preheat the oven to 175 degrees C (350 degrees F).
4. Cover and bake for 30 minutes. Uncover and continue baking 25 to 30 minutes until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the cornstarch, sugar, and water. Bring to boil. Stirring constantly, cook for 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce the heat and let it simmer for 10 minutes or until the blueberries burst. Stir in the butter and pour over the baked French toast.

Creamy, gooey, and crunchy at the same time, this holiday brunch recipe will certainly have your guests talking. Leftover sauce, if any would be great on pancakes, waffles, or pound cake.  Give it a try!

For more holiday brunch ideas on Stagetecture, click here.

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Memorial Day Breakfast: Pancake ‘Lasagna’ 

Ingredients

For the Pancakes or Waffles:

1. 1/3 butter, melted plus more for skillet
2. 3 eggs
3. 3 cups of all-purpose flout
4. 4 tablespoons white granulated sugar
5. 3 teaspoons baking powder
6. 1 ½ teaspoons baking soda

For the Meats:

1. 30 strips of apple-smoked bacon or Turkey Bacon
2. 30 links of good breakfast sausage or Turkey Sausage

For the Eggs, Cream, Butter and Veggies:

1. 2 Green Peppers, chopped
2. ½ bunch of fresh sage chopped
3. 25 eggs
4. Butter, for the skillet
5. Approx. ½ cup of heavy cream

Maple Bechamel:

1. ½ cup of butter
2. ½ cup f all-purpose flour
3. ½ gallon of heavy cream
4. 4 cups of maple syrup
5. Butter, for greasing
6. 2 pounds shredded cheddar
7. 1 cup of maple syrup

Directions

1. First, preheat the oven for 375 degrees F

For the Pancakes or Waffle:

1. Take the milk, buttermilk, some of the melted butter, eggs and mix them together in a large bowl. Then take a separate bowl, and mix together the flour, baking powder, white sugar, and baking soda. After the dry ingredients have been blended together, slowly whisk them with the wet ingredients until everything is well mixed together.
2. Butter a large skillet (or griddle) or if you’re doing waffles a waffle maker; and ladle out 8 ounces of batter, flipping the pancakes over when brown and beginning to bubble or removing the waffle from the waffle iron when it is finished cooking. Then move the pancake from the skillet to a side plate and repeat the process until all pancakes have been made, same with your waffles.

For the Meats:

1. For the bacon, you can take a grill rack and place it over a baking try (or just cook it will the skillet). Lay the bacon strips on the rack and cook them until they are crispy (approx. 15). Leave the leftover grease in a large sauce pan.
2. You are going to repeat the same process for the sausage except, chop the sausage and add the chopped sage to the sausage and mix them together.

For the Egg Mixture:

1. Take the eggs and whisk them until they’re smooth. Then cook them in a buttered down large skillet over medium heat until they are cooked through. Next, you are going to want to put the cooked eggs in a blender and add enough cream to them until they have blended smoothly. Remove the mixture from the blender into a bowl and let it cool.

For Maple Bechamel:

1. Take some of the butter and flour and add them to the reserved bacon fat in the large sauce pan and make a roux. Then, add the cream and maple syrup to the mixture and let them cook over a low heat, being sure to stir the mixture until it becomes thick (approx. 30). The sauce should created a gravy like creation.

For the Assembly:

1. Butter a casserole dish and line the bottom with a single layer of pancakes or waffles. Lightly spread the béchamel over the layer until all of the tops have been covered. Then add a layer of chopped sausage next, spreading evenly among the pancakes or waffles. And again you are going to add another layer of the béchamel, and then add a layer of shredded cheese.
2. Place another layer of pancakes or waffles, the béchamel then the bacon strips, the béchamel again, then the eggs and finish with a covering of cheese to taste or to your liking (Don’t be shy with the cheese). Stick in the Lasagna Casserole in the over and let it bake for about 10 min then remove from the oven and let it cool.
3. Then cut portions of lasagna,place cut pieces onto plates along with a drizzle of syrup to the tops to taste for your Memorial Day recipe.

For more brunch ideas on Stagetecture, click here.

Stagetecture’s

Best of 2013 – #3

Every year for the last few days of December I look into the analytics to see what blog posts on Stagetecture were your favorites! This year… you won’t believe it, they are all recipes!! 2013 was a huge year for recipes on Stagetecture and Pinterest, Facebook, Google + and Twitter are my number one traffic sources for these delectable recipe lovers.

So today we start at #3 with Sunday Brunch Perfect French Toast! It just so happens today is Sunday and I normally would have featured a delicious brunch recipe. So I can’t think of a better way to start off a Sunday than with golden french toast. Enjoy!

First featured – Entry #2898, October 13, 2013

Happy Sunday, what’s for brunch today? Whether you are hosting a brunch for family and friends or it’s just a lazy day to sit back and relax before the work week begins, why not start it off with the perfect french toast recipe?

Sunday Brunch Perfect French Toast

Image via: Gourmet Traveler

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Ingredients

1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Image via: Chef Key

Directions

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

2. Heat a lightly oiled griddle or frying pan over medium heat.

3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.

Serve hot.

For more brunch recipes on Stagetecture, click here.

Check back to see all of the Best of 2013 & look back at the Stagetecture’s Best of 2012, here.

Few scents evoke holiday memories like the smell of fresh-baked gingerbread. But, in the midst of hectic holiday schedules, it can be hard to find the time to give cookie decorating the attention it deserves. Fortunately, this holiday gingerbread french toast casserole offers the best of both worlds. Your family will get the chance to indulge in a decadent, seasonal breakfast and only you will know that it can be thrown together in just a few minutes.

Holiday Gingerbread French Toast Casserole

Image via: Pinterest

Ingredients:

1 loaf cinnamon bread

8 eggs

3 cups milk

3 tablespoons brown sugar

2 tablespoons molasses

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg   

1 stick butter

2 tablespoons maple syrup

Image Via: Fave Thing

Preparation:

1. Cut the loaf of bread into bite-sized cubes. Set aside for later. If possible, use slightly stale bread. It will soak up the egg mixture better and retain more flavor.
2. Crack the eggs into a large bowl. Add in the milk, brown sugar, molasses, cinnamon, ginger, cloves, and nutmeg. Wisk everything until it is thoroughly combined.
3. Pour the egg mixture over the bread cubes and toss until they are well coated. It should sit for at least half an hour up to overnight.
4. When ready to bake, preheat oven to 350 degrees.
5. Transfer the bread cubes into a grease baking pan and bake for 45 minutes to an hour or until the custard is fully set.
6. Pull the casserole out of the oven and allow it to cool for about ten minutes.
7. While the french toast is baking, leave the butter out to soften.
8. When the butter becomes malleable, mash it together with the maple syrup until they become fully incorporated. Allow it to chill in the refrigerator until you are ready to eat.
9. Serve portions of the casserole warm with pats of the maple butter and drizzles of maple syrup.

 Image Via: Baked Perfection

Gingerbread offers a sweet and slightly spicy flavor profile that everyone loves. Since this recipe is incredibly simple to double, consider serving this Holiday Gingerbread French Toast Casserole as the centerpiece of your holiday brunch. Or, just making a double batch to keep in the freezer for your next lazy Saturday morning.

For more holiday recipes on Stagetecture, click here.

We are officially into the holidays and there is nothing better than waking your family and visiting guests with the warm smell of fresh french toast! Today’s brunch recipe is inspired by the autumn flavors of pumpkin and cinnamon and the holiday appeal of warm breakfast on Sunday mornings. Thanks All Recipes for this delicious breakfast find.. this one is a little different.. it’s actually a pumpkin french toast recipe bake.

Y U M M Y!

Holiday Cinnamon Pumpkin French Toast

Image via: Minimalist Baker

Ingredients

8 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon white sugar
1 (15 ounce) can pumpkin puree
1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon butter, softened

Directions

Monte Cristo anyone? Who doesn’t love a wonderful treat for breakfast or brunch, that will fill us up and put the smile of satisfaction on your face.  Well, the Blueberry Monte Cristo is the solution to this fix.  With it’s delicious combination of sweet and salty it is sure to make anyone who gives it a bite the desire for more.

Sunday Brunch: Blueberry Monte Cristo

Image via: Tablespoon

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Ingredients

4 Slices of Cinnamon Swirl Bread
½ Cup of Fresh Blueberries
½ cup of Thick-Cut Ham
½ cup of Brie Cheese, Rind Removed
1 Egg
2 tablespoons of Milk
1 tablespoon of Butter
¼ cup of Powdered Sugar
4 tablespoons of Pure Maple Syrup

Image Via: Tablespoon

Directions

1. Take the four slices of the cinnamon-swirl bread and place them on a clean work surface. Next, place the brie cheese on top of two slices of the bread then press the blueberries into the brie.   After the placement of the cheese and blueberries the drizzle the maple syrup and put the ham on top on top of the blueberry, cheese, and syrup mixture.
2. Get out a small bowl and whisk the egg and milk together in it.  Dip the bottom side of each sandwich into the egg mixture, and then place it on the hot grill pan or griddle.  Take the remaining two slices of bread and dip them in to the egg mixture when finished with the dipping place the egg-side up on top of the sandwich.
3. Cover the grill pan or griddle and allow the sandwiches to cook over medium heat until the brie begins to melt and the bottom bread is golden brown.  When the sides of the sandwiches have browned then flip the sandwiches to the other side until those sides are golden brown.
4. Remove the sandwiches from the grill pan or griddle, slice them into half and place on a plate.  Sprinkle some of the powdered sugar.

For more breakfast recipes on Stagetecture, click here.