#french-toast

#french-toast

Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple-each month, I choose a recipe. You make it, and you leave a comment on the recipe's blog post. At the end of the month, I randomly select one winner to receive a prize. I love the sense of community that comes from so many people cooking one recipe each month.

We may receive a commission on purchases made from links. Preventing food waste is now more essential than ever. When it comes to stretching your sweet treats into new meals, even the most dried-out cake can be useful in your next dessert. Much like repurposing cake scraps into dessert sandwiches with a frosting filling, you can simply reuse leftover pieces of firmer style cakes to make a decadent and irresistible French toast.

"The key is soaking the bread in the custard for the right amount of time. You want it to be properly soaked through so it turns custardy inside, but not so long that it falls apart,"

Cinnamon raisin bread is not ideal for French toast due to its dense texture and the way raisins absorb moisture unevenly, leading to a mushy and dry result.

To make this recipe, you'll start with some yellow and firm bananas without any green parts. Make sure you also have butter, heavy cream, eggs, brown sugar, cinnamon, maple syrup, granulated sugar, and vanilla extract.

This make-ahead breakfast casserole features a delightful blend of French toast flavors, rich in cinnamon and nutmeg, topped with a sugary pecan crust.