For the past week we've been celebrating Mardi Gras, with a lot of great food and fun! With any party there is bound to be leftovers, so what do you do with them? Last week I made a King Cake (see it here). The family wasn't a fan of it, since it tasted more bread-like than cake-like, and this cake was huge. We each had a few servings but there was still more, lots more. Since the King Cake had a lovely mix of cinnamon and nutmeg flavors, I thought it would make an excellent french toast. Since I have a toddler and don't have a lot of time, I decided to make a french toast bake. This way, I could prepare it the night before and throw it in the oven in the morning.
I found this wonderful recipe for Caramel Banana French Toast from A Peek Into My Paradise. I sliced and then cubed my King Cake, put it in a baking dish, mixed in some bananas, and covered it all with the egg mixture, including more cinnamon. To be true to the King Cake flavors, I also added a dash of nutmeg. With all of the glaze on the cake, I left out the caramel from the recipe, since I figured with all the sugar that went into making the cake, the french toast would be sweet enough.
|Death of a King Cake|
This french toast bake was the perfect way to use up the rest of the King Cake, and I was thrilled nothing was going to waste after my hard work. The french toast was really good, and one day I even had some for breakfast and lunch! I love baked french toast not just for the prep, but if it doesn't get eaten all in one day, it actually tastes better the next day. I even popped a couple of pieces in the freezer for later! I've seen a few french toast bakes, but I love this one because it incorporates fruit. It makes me feel a little less guilty in indulging! If you don't have a massive King Cake hanging around, you can certainly use regular white bread, cinnamon french toast bread, or whatever bread you happen to have.
Even though Mardi Gras is officially over, and today we're turning our party leftovers into new meals, I still have one more dish to share. Stay tuned!