Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 6
Nutritional Information:
Free of Sesame and Soy
Rich in Fiber
Suitable for Vegetarians
High in Protein
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Ingredients:
12 ounces of crusty whole-wheat bread, cubed (about 10 cups)
4 medium ripe bananas
2 1/2 cups whole milk
6 large eggs, lightly beaten
1/4 cup smooth natural peanut butter, plus 1 tablespoon, divided
4 tablespoons pure maple syrup, divided
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup crushed unsalted peanuts
Instructions:
1. Preheat the oven to 350°F. Lightly grease a 9-inch-square baking pan.
2. Spread the bread cubes in a single layer in the pan. Chop 3 bananas into 2 cups and add to the bread, tossing to mix. Slice the remaining banana and set aside.
3. In a large bowl, combine milk, eggs, 1/4 cup peanut butter, 3 tablespoons maple syrup, cinnamon, vanilla, and salt. Whisk until smooth. Pour over the bread mixture, pressing down with hands to submerge.
4. Bake for 40-50 minutes until golden brown and set. Let cool for 15 minutes.
5. In a bowl, whisk together 1 tablespoon peanut butter and 1 tablespoon maple syrup until smooth. Microwave for 10 seconds if needed for drizzling consistency.
6. Top the casserole with peanuts and banana slices, then drizzle with the glaze.