INGREDIENTS
8
slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
2 1/2
cups real maple syrup
6
ripe bananas, cut into 1/2-inch slices
DIRECTIONS
1
Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
2
Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
3
Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
4
Sprinkle banana slices and pecans evenly over bread; drizzle with warmed syrup mixture. Serve immediately.
High Altitude (3500-6500 ft)
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