Banana French Toast Bake

So this morning I'm doing a breakfast blog, you probably wont get to many of these since I'm never home in the morning to make breakfast except on the weekends. I was planning on cooking this one for dinner but I changed my mind and had time to get it ready last night for breakfast this morning! You prep this one ahead of time and let it sit in the refrigerator over night or all day before your meal. It only takes about 5 minutes to prep before putting in the refrigerator so you can do it right before bed or right before you leave for work. Its super easy!!

The recipe makes a 13x9 inch pan worth but since I'm feeding 2 I cut the recipe in half and put it in a 9x9 inch pan.

Ingredients:

6 slices cinnamon bread, cut into 1/2 inch cubes
3 eggs
1 cup milk
1 1/4 cup maple syrup
1/2 teaspoon vanilla extract
2 bananas cup into 1/2 inch slices
1/4 cup pecans

Recipe:

1. Spray bottom of a 9x9 baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl bead eggs, milk, and 1/4 cup of syrup with a whisk, pour over bread. Cover and refrigerate for 8 hours or overnight.

2. Heat oven to 350 degrees, uncover and bake for 25 to 30 minutes or until golden brown along the edges. Let stand for 7-10 minutes before serving.

3. Meanwhile in a medium microwavable bowl, heat remaining cup of syrup for 1 to 2 minutes stirring ever 30 seconds until warm. Stir in vanilla.

4. Sprinkle banana slices and pecans evenly over bread; drizzle with warmed syrup mixture and enjoy!!