Fall Brunch Menu Ideas | Overnight Banana French Toast | Pumpkin Parfaits | Crockpot Baked Apples

Planning a fall brunch menu with Overnight Banana French Toast Casserole, Crockpot Baked Apples, and Easy Pumpkin Yogurt Parfaits.

Thanks for watching!! All the recipes are below. This French toast casserole is not as sweet as a lot of other french toast casserole recipes so we actually liked it better that way! Let me know if you give them a try, how they turn out for you! 😋😋😋

~ OVERNIGHT FRENCH TOAST CASSEROLE ~

INGREDIENTS
BROWN SUGAR BANANA FILLING:
4 - 6 tablespoons unsalted butter
3/4 cup brown sugar packed
2 tablespoons pure maple syrup
pinch salt
3 bananas peeled and sliced
FRENCH TOAST:
8 large eggs
1 cup milk (I used almond milk, but whole milk or 2 percent would also be good)
1 cup half and half
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon pure vanilla extract
One 15 oz loaf French bread cut into slices or large cubes
TOPPING:
1/3 cup brown sugar packed
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
pinch salt
3 tablespoons unsalted butter softened

BROWN SUGAR BANANA FILLING:
In a skillet set over medium heat, melt 6 tablespoons butter. Add brown sugar, maple syrup, and salt. Cook, stirring constantly for a few minutes until the mixture is smooth. Once the mixture is smooth, remove from the heat and carefully fold in the bananas. Set aside and cool to room temperature while you prepare the French toast.
FRENCH TOAST PREPARATION (ALLOW TIME TO REFRIGERATE OVERNIGHT):
In a large bowl, whisk together eggs, milk, half and half, brown sugar, cinnamon, and vanilla.
Grease a 2 1/2 or 3 quart casserole dish and place half the bread cubes in the bottom. Spoon half of the banana-brown sugar mixture over the bread. Top with the remaining bread cubes and banana-brown sugar mixture.
Pour the egg mixture evenly over the bread cubes. Lightly press down on the top of the bread sticking up to make sure all the bread is wet. Cover and refrigerate overnight. Prepare the topping.
TOPPING:
Combine brown sugar, flour, cinnamon, and salt. Add butter, and work it into the dry ingredients until evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.
BAKING:
Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered about 50 minutes, until puffed, golden brown, and set (check that the center is not too wet). Serve immediately with syrup, caramel sauce, whipped cream, chopped nuts, or whatever topping you like . Leftovers can be refrigerated.

~ CROCKPOT BAKED APPLES ~

FILLING
1 Cup Whole Oats
2 Tablespoons Brown Sugar
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1/3 Cup Walnuts, Chopped
4 Tablespoons Butter, cut into pieces

APPLES (Washed and Cored)
4 - 6 Large
8 - 10 Small

Mix the oats, brown sugar, cinnamon, ginger, cloves, walnuts, and butter together until crumbly. Fill the apples with the mixture. Place the stuffed apples in a crockpot on High for 2 - 3 hours, till tender.

~ PUMPKIN YOGURT PARFAITS, makes 4-6 servings ~

1 Cup Pumpkin (I used canned pumpkin)
2 Tablespoons Real Maple Syrup
1 Teaspoon Cinnamon

Combine the pumpkin, maple syrup, and cinnamon and layer it with your favorite vanilla yogurt and granola (I used the French Vanilla Whole Milk yogurt from Trader Joe's)

Music by Epidemic Sound

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