Description
Refrigerate this 1950s breakfast dish overnight and serve in the morning! It’s quick, easy, and delicious.
Ingredients
- FOR THE CASSEROLE:
- 1 loaf French Bread
- 8 Eggs
- 3 cups Milk
- 1 teaspoon Vanilla
- 4 teaspoons Sugar, Plus 3 Tablespoons, Divided
- 4 teaspoons Cinnamon, Divided
- 1 teaspoon Cardamom
- 2 Tablespoons Butter
- FOR THE BANANAS:
- 2 Tablespoons Butter
- 2 Tablespoons Brown Sugar
- 2 Bananas, Sliced
- FOR THE WHIPPED CREAM:
- 1 cup Whipping Cream
- 1 Tablespoon Icing Sugar
- ½ teaspoons Cardamom
Preparation
For the casserole:
Grease a 9×13 inch casserole dish. Cut French bread into 1-inch square cubes. Spread evenly on the greased dish.
Mix eggs, milk, vanilla, 4 teaspoons sugar, 2 teaspoons cinnamon, and cardamom together in a stand mixer on medium speed until thoroughly combined. Pour over bread cubes. Cover casserole and refrigerate overnight or for 8 hours.
In the morning, remove casserole from fridge and let stand for 30 minutes. Mix remaining 3 tablespoons sugar, 2 teaspoons cinnamon, and butter. Dollop mixture evenly over the casserole.
Bake at 350ºF for 30–40 minutes, until a knife inserted in the centre comes out clean. Let stand 5 minutes before serving with bananas and whipped cream.
For the bananas:
Add butter to a pan on medium heat. When melted, add sugar and sauté bananas briefly until coated with mixture on both sides.
For the whipped cream:
Combine whipping cream, icing sugar, and cardamom in a bowl and beat until soft peaks form.
