Banana Pecan Streusel French Toast with Amaretto Sauce
Ingredients
- 8 slices Texas bread cubed (3/4 cup)
- 4 ripe bananas mashed (1 1/3 cups)
- 12 oz can evaporated milk
- 3 beaten eggs
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon almond extract
For Pecan Streusel Topping
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon melted butter
- 1/2 cup chopped pecans
- 1 teaspoon cinnamon
For Amaretto Sauce
- 1/2 cup butter
- 1 cup powdered sugar
- 1/4 cup amaretto
- 1 egg yolk
Instructions
- In a large bowl stir together bananas, milk, eggs, sugar, vanilla, cinnamon and almond extract. Place bread cubes in a lightly greased 9""x13"" pan. Pour egg mixture evenly over bread. Cover and refrigerate overnight.
- Make streusel topping. In a small bowl combine brown sugar, flour, butter, and 1 teaspoon cinnamon. Stir in pecans. Sprinkle streusel topping over bread in pan.
- Bake uncovered at 350
- Make Amaretto Sauce. Melt butter and sugar together in a small pan over low heat. Add Amaretto and egg yolk, cooking and stirring for 2 more minutes.
- Serve topped with Amaretto Sauce.