Upside Down Banana-Walnut French Toast

Adapted from a Betty Crocker recipe, this dish can be prepared the night before so in the morning all you have to do is bake it.  Perfect for making breakfast or brunch for a big crowd of people. 

 

1 1/2cups packed brown sugar 
1/2cup butter or margarine, melted
1/4cup light corn syrup
1/2cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1 lb) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1/2 tsp. ground cinnamon
Powdered sugar, if desired

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 
• In large bowl, stir brown sugar, cinnamon butter, corn syrup and walnuts until smooth. 
• Gently stir in bananas. 
• Spoon mixture into baking dish.
• Reserve ends of bread for another use because they don't soak up the egg mixture very well. 
• Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
• In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. 
• Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 325°F. 
• Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. 
• Serve portions upside down, spooning sauce from bottom of dish over each serving. 
• Sprinkle with powdered sugar.