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Banana Split French Toast

        

     10 oz maraschino cherries,Canned

      1 lb French bread

      8 oz cream cheese,softened

    1/4 c  granulated sugar

      1 t  vanilla extract

      8 oz crushed pineapple,drained

    1/3 c  miniature semisweet

           -chocolate chips

      4    eggs

    1/3 c  milk

      4 sm ripe bananas,halved

           -lengthwise

      2 c  frozen whipped topping

           -about 2/3 of an

    1 8 oz thawed

    1/4 c  pecans,Chopped

           Maple syrup,warmed

Cut 4 maraschino cherries in half; set aside for garnish. Chop

remaining cherries. Cut off and discard ends of bread loaf. Slice

remaining loaf into 16 (1/2-inch to 3/4-inch) slices.

 

Combine cream cheese, sugar and vanilla in a medium mixing bowl; beat

with an electric mixer at medium speed 3 to 4 minutes, or until creamy.

By hand, stir in pineapple, chocolate chips and chopped cherries; mix

well.

 

Spray a 15x10x1-inch baking pan with nonstick cooking spray. Combine

eggs and milk in a shallow bowl or pie plate. Dip one side of 1 bread

slice into egg mixture. Place on baking pan, dipped side down. Gently

spread with 1/8 of cream cheese mixture; top with a banana half. Repeat

with 7 more slices.

 

Dip one side of each of the remaining 8 bread slices in egg mixture.

Place, dipped side up, on top of banana Bake in a preheated 350-degree

oven 35 to 40 minutes, or until tops are light golden brown and centers

are set.

 

To serve, top each serving with 1/4 cup whipped topping, 1-1/2

teaspoons chopped pecans and 1 reserved cherry half. Serve with maple

syrup.

 

Makes 8 servings.

 











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