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Use up leftovers to create this delicious make-ahead Banana Pecan Baked French Toast.

Banana Pecan Baked French Toast

  • Author: Thriving Home
  • Yield: 12

Ingredients

  • 8-9 cups whole grain bread, torn into small pieces
  • 2 cups milk
  • 3/4 cup butternut squash or pumpkin puree
  • 2 medium overripe bananas
  • 8 large eggs
  • ¼ cup (4 tablespoons) butter, melted
  • ¼ cup pure maple syrup
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • Optional: 1/2 cup chopped pecans

Instructions

  1. Spray a 9×13 casserole dish with cooking spray. Place the bread pieces in the pan.
  2. In a blender, add milk, butternut squash puree, bananas, eggs, butter, syrup, vanilla, cinnamon, and salt. Blend until pureed. Pour over the bread.
  3. Top the casserole with pecans, cover, and set in the refrigerator overnight. (Freezer meal instructions begin here.)
  4. Preheat oven to 375°F. Bake for about 35 minutes, or until the egg mixture is set and top is golden.

Notes

Freezer Meal Instructions:

To Freeze: Put together the casserole through Step 3. Cover tightly with a lid, plastic wrap, and/or foil, pressing out any air. Freeze.

To Prepare: Thaw in the refrigerator for 24-48 hours. Bake as directed. If it’s still partially frozen when you bake it, you may have to bake longer. Cover with foil if the top starts to brown too much.