Skinny Overnight Bananas Foster French Toast Casserole
Low calorie overnight french toast casserole with a delicious caramelized bananas topping perfect for Sunday brunch with the family.
Ingredients
Topping
- 2/3 cup Swerve zero calorie brown sugar replacement
- 1/4 cup unsalted butter melted
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1 tsp cinnamon
- 2 medium to large ripe bananas sliced
French Toast
- 4 oz cream cheese, soften Philadelphia 1/3 less fat
- 6 eggs
- 2/3 loaf French bread cubed
- 1 cup skim milk
- 1/4 cup Swerve zero calories granulated sugar replacement
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Instructions
- Spray a 9x9 inch baking dish with cooking spray.
- In a medium bowl, whisk all the topping ingredients except the bananas to combine. Whisk until you have a smooth caramel-colored sauce.
- Evenly spread the topping mix over the bottom of the prepared baking dish. Then layer the banana slices over the sauce (I prefer not to overlap them so there is a nice balance of topping and banana but that is personal preference).
- Spread half of the cubed bread over the bananas.
- Break up the cream cheese and evenly drop clumps over the bread. Then add the rest of the bread over top.
- In a medium bowl, whisk together the eggs. Once combined whisk in the remaining ingredients. Then pour into baking dish.
- Cover with plastic wrap. Refrigerate for minimum of 6 hours, preferably overnight.
- When ready to cook take the french toast out of the fridge and preheat oven to 375 degrees. Allow the dish to come to room temperature before baking. The dish should not feel cold to the touch.
- Bake loosely covered with tinfoil for 20 minutes. Uncover and cook for another 15-20 minutes. The bread should be a toasted brown with the egg mixture set.
- Let cool for 5 minutes.
- Take a serving plate and place inverted on top of the dish. Carefully turn plate and dish over and remove dish. The bananas will now be the top of the french toast. Serve.