Ingredients
- 16 brownberry Honey Wheat Sandwich Thins rolls
- 4 c. 2% milk
- 6 large eggs
- 1 c. brown sugar, divided
- pinch of salt
- 3 soft, very ripe bananas, mashed
Instructions
- Preheat oven to 350 degrees.
- Cut Sandwich Thins rolls into 1/2 inch pieces and set aside.
- In a saucepan, bring milk, brown sugar minus 2 tablespoons and a pinch of salt to a simmer over medium heat.
- Meanwhile, whisk eggs and yolks together in a bowl.
- Grease baking dish before adding ingredients.
- In a slow stream, pour hot milk into whisked eggs to temper.
- Strain through a fine mesh sieve into a large bowl and add in cut Sandwich Thins rolls.
- Allow bread to absorb some of the liquid, about 10 minutes.
- Fold in mashed bananas and transfer to a 9"x13" baking dish.
- Sprinkle with 2 tablespoons reserved brown sugar and cover with foil.
- Bake 35 to 40 minutes or until mostly set, then remove foil and bake another 15 minutes.
- Remove from oven when top is golden brown.
- Let cool and enjoy!
- 16 brownberry Honey Wheat Sandwich Thins rolls Honey Wheat
- 4 c. 2% milk
- 6 large eggs
- 1 c. brown sugar, divided
- pinch of salt
- 3 soft, very ripe bananas, mashed
- Preheat oven to 350 degrees.
- Cut Sandwich Thins rolls into 1/2 inch pieces and set aside.
- In a saucepan, bring milk, brown sugar minus 2 tablespoons and a pinch of salt to a simmer over medium heat.
- Meanwhile, whisk eggs and yolks together in a bowl.
- Grease baking dish before adding ingredients.
- In a slow stream, pour hot milk into whisked eggs to temper.
- Strain through a fine mesh sieve into a large bowl and add in cut Sandwich Thins rolls.
- Allow bread to absorb some of the liquid, about 10 minutes.
- Fold in mashed bananas and transfer to a 9"x13" baking dish.
- Sprinkle with 2 tablespoons reserved brown sugar and cover with foil.
- Bake 35 to 40 minutes or until mostly set, then remove foil and bake another 15 minutes.
- Remove from oven when top is golden brown.
- Let cool and enjoy!