Banana Pecan Baked French Toast {Freezer Meal}

What do you do with a freezer bag full of leftover bread heels in the freezer, overripe bananas, and even some butternut squash puree? (Don’t cast a skeptical eye at the squash…just look at all the ways you can use it to sneak in extra nutrition.) Well, in our house, you make baked french toast! This time my 8-year-old daughter noticed the leftovers and asked if it was time to create a new french toast recipe. Gah, I love that kid! So, we spent yesterday afternoon developing Banana Pecan Baked French Toast. It sat in the fridge overnight, which is the key to all the flavors perfectly combining. Then, I popped it in the oven this morning, along with some bacon, and then blended up Nathan’s Everyday Smoothie. All of this while big fat snow flakes fell outside our window in mid-March. Crazy and lovely mid-Missouri. We didn’t have the pecans to throw on top this time, unfortunately. My kids aren’t crazy about nuts anyway. But they will be amazing, and next time I’ll be sure to add them on top. Hear me say, don’t skip the pecans.