6 T butter, melted
1 c brown sugar
2 T light corn syrup
1 t vanilla
¼ t cinnamon
3 medium ripe bananas, thinly sliced
loaf French bread, cut into cubes
6 ounces cream cheese, cubed
8 eggs
1 c milk
2/3 c sugar
1 1/2 t vanilla extract
3/4 t cinnamon
1/8 t nutmeg
pinch of salt
powdered sugar or whipped cream to garnish
drizzle with extra caramel if desired
In a pan, melt butter, brown sugar, corn syrup on stove over medium heat. Cook and stir until sugar is completely dissolved, remove from heat; stir in vanilla and cinnamon. Pour sauce into a greased 9 x 13 inch baking pan. Place bananas evenly over sauce. Spread half of the bread over bananas, dot with cheese and cover with remaining bread.
In a bowl whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt until smooth and well combined. Pour mixture over the bread. Gently press bread down to absorb egg mixture.
Cover and place in the refrigerator overnight. Remove from refrigerator, preheat oven to 375 degrees, bake uncovered 30 – 40 minutes. Cool in pan 5 – 10 minutes before serving.
To serve cut into slices and flip upside down on serving plate so caramel and banana mixture is on top.
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