Minutes Prep time: 15
Minutes Total time: 255
Servings: 8
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
4 bananas, divided
8 egg
2 cups reduced fat (2%) milk
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
8 cups French bread cubes (1-inch cubes)
1/4 cup creamy peanut butter
2/3 cup Mrs. Butter-Worth’s® Lite Syrup
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 149 mg | 15% |
| Carbohydrate | 74 g | 25% |
| Cholesterol | 191 mg | 64% |
| Total Fat | 12 g | 18% |
| Iron | 3 mg | 16% |
| Calories | 456 kcal | 23% |
| Sodium | 453 mg | 19% |
| Protein | 16 g | 32% |
| Saturated Fat | 4 g | 18% |
| Sugars | 42 g | 4% |
| Vitamin C | 5 mg | 9% |
Generously spray inside of 4-quart slow cooker with cooking spray. Peel and mash 2 bananas in large bowl. Whisk in in eggs, milk, sugar, vanilla and cinnamon. Add bread cubes; toss to coat. Place mixture in slow cooker.
Cover; cook on LOW 3-1/2 to 4 hours or on HIGH 2 to 2-1/2 hours.
Just before serving, set slow cooker to WARM. Place peanut butter in small microwave-safe bowl. Microwave on HIGH 30 seconds. Add syrup; microwave on HIGH 30 seconds more or until mixture is blended when stirred. Peel and slice remaining 2 bananas. Top each bread portion evenly with banana slices and syrup.
Use very ripe bananas for mashing and blending with the milk mixture. Slice firmer bananas for topping the bread portion when serving.
Slow Cooker Banana French Toast Casserole
