Ingredients

The following ingredients have 4 Servings
  • 1/4 c. butter (melted)
  • 3/4 c. brown sugar (packed)
  • 1 loaf Sara Lee® Butter Bread
  • 6 eggs
  • 1 c. milk
  • 2 tsp vanilla
  • 1/3 c. pecans (chopped)
  • 1 c. corn flakes (crushed)
  • 2 tsp ground cinnamon
  • 2 bananas
  • Syrup

Instruction

  • In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9 x 13-inch baking dish. Arrange slices of bread in the baking dish, overlapping if necessary.
  • Combine milk, eggs, vanilla, salt, and cinnamon in a bowl and pour evenly over bread slices. 
  • Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
  • In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheat your oven to 350°F. Sprinkle cornflakes and pecans on top of bread. 
  • Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely cover with foil for the last 10 minutes or so to keep the casserole from drying out.
  • Remove casserole from oven and let it cool slightly before serving. Slice bananas and place on top of french toast. Serve with maple syrup.