Ingredients & Directions
8 slices cinnamon bread, cut into ½-inch cubes (about 8 cups)
1 cup milk
2 ½ cups real maple syrup
1 teaspoon rum extract
6 ripe bananas, cut into ½-inch slices
1 cup chopped pecans
Spray bottom of 13×19-inch (3quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and ½ cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
Heat oven to 350º F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
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.
Sprinkle banana slices and pecans evenly over bread: drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.
Recipe provided by Blog Chefs