When time allows, we like to have brunch after church on Sundays, and my spouse's favorite location for said brunching is the Pour House. The Pour House is (as the name suggests) a bar, but it is a bar with great food, and their brunch menu is no exception. P likes their Mexican egg selections, which he chases down with a Manmosa or Mansettia (I should say "and/or" - typically, he switches off mid-nosh). Manmosas and mansettias at PH are not made with beer, as per a recipe I shared awhile back. These are typical mimosas and poinsettias, just served in man-sized quantities.
Or, in my case, thirtsy girl-sized quantities.
The kids used to get pancakes. But then they stopped serving pancakes. Neither kid is a big fan of egg dishes, so on one of our last visits we decided to try the intriguingly named "Frosted Flakes French Toast." And oh. My. Goodness. Mom and Dad ended up bogarting most of the toast, because it was so ridiculously delish. When it came time to have the frimily over for Halloween, and after we settled on a "breakfast for dinner" concept, I decided that we had to have The Toast - and then I set out in search of an overnight French toast casserole that I could morph into a facsimile of the PH dish.
Lo and behold, Kellogg's had a casserole version of The Toast on their Web site - but it did not involved caramelized bananas, which are a big part of the yummy goodness. So I tweaked Kellogg's recipe a bit, and then I threw in bananas.
DE. LISH. Enjoy!
"POUR HOUSE FRENCH TOAST HACK" OVERNIGHT BREAKFAST CASSEROLE
10 slices slices firm-textured, honey wheat bread
1 (12-oz.) can evaporated fat-free milk
1 1/2 cups refrigerated egg product
1/3 cup sugar
1 tablespoon vanilla
2 teaspoons cinnamon
2 cups Kellogg's Frosted Flakes cereal
2 tablespoons butter or margarine, melted
1/2 cup maple syrup, warmed
Caramelized Bananas (recipe follows), sliced strawberries and chocolate whipped cream for garnish
Coat 13-x-9-x-2-inch baking dish with cooking spray. Layer bread two slices deep in dish. (It will be necessary to cut two slices into rectangles to fill the empty space at one end of the pan.) In bowl, whisk together milk, egg product, sugar, vanilla and cinnamon. Evenly pour over bread slices, and cover and refrigerate overnight. (Check the pan after an hour or so and either push the bread slices down into the egg mixture or flip the slices with tongs.) When read to serve, bake, uncovered, at 375°F for 20 minutes. Meanwhile, in small bowl combine cereal and butter and evenly sprinkle cereal mixture over casserole. Bake, uncovered, at 375°F for another 20 minutes more or until knife inserted near center comes out clean. Let stand for 5 minutes, then drizzle warmed syrup over top. Serve with Caramelized Bananas, sliced strawberries and chocolate whipped cream.
To caramelize bananas: Slice three bananas into thick coins. Pour 6 tablespoons sugar onto a plate and roll bananas in sugar, until completely coated. Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar and cook bananas until light to golden brown underneath, about 4-5 minutes. Be careful not to overcook or burn them. Gently flip bananas, turning heat down to medium. The second side should brown in about one minute. If bananas won't be served immediately, transfer them to a plate that has been coated with cooking spray so that they won't stick.
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