Ingredients
The following ingredients have 4 Servings
- 15 slices Italian bread (1/2-inch thick, cut into small cubes)
- 3 very ripe bananas (peeled and smashed until smooth)
- 6 large eggs (beaten)
- 2 1/2 cups milk
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 1/2 teaspoon grated or ground nutmeg
- 1/2 teaspoon kosher salt
- whipped cream
- berries
- maple syrup
Instruction
- Preheat oven to 350F. Scatter the bread cubes in a single layer over a rimmed baking sheet. Bake for 8 to 10 minutes, shaking the pan back and forth every so often, or until the bread is dry to the touch on the outside. Take the pan from the oven and let cool for 5 minutes.
- Whisk together the smashed bananas, eggs, milk, maple syrup, cinnamon, nutmeg, and salt until even in colour. Toss in the bread cubes and let stand for 5 minutes.
- Generously spray a 12-cup, standard sized muffin tin with non-stick cooking spray. Use a couple of spoons to divide the bread cubes between the muffin cups. There will be liquid left in the mixing bowl. Divide that between the muffin cups, too. Bake for 25 to 35 minutes, or until the Banana Bread French Toast Breakfast Cups are puffy and golden brown on top. Remove from the oven and let stand for 3 minutes. Run a thin, flexible spatula or knife around the inside of the cups to help loosen them before easing them out. Serve hot or warm, garnished with fresh berries, whipped cream, and a drizzle of maple syrup if desired. These can be stored in an airtight container for up to 5 days in the refrigerator and reheated prior to serving.
