Nebraska Travels & Award Winning Recipe!

Just back today from the amazing state of Nebraska where I had the pleasure of addressing the Nebraska Association of Bed and Breakfasts and the 2009 Nebraska travel and tourism conference. I am amazed by the inventiveness that the Nebraskans have shown in developing the tourism industry and increasing lodging and stay-overs in their state. Actually one of the most heavily transited in the United States going back all the way to the Oregon Trail, Pony Express, Union Pacific Railroad, and now Highway 8, which carries over 16,000 travelers over 450 plus miles each year. I had the pleasure of also taking part in the annual Bed and Breakfast recipe contest. Even after reviewing more than 6,000 B&B recipes for our cookbooks, including our latest Cinnamon Morning and Savory Nights, I still get a thrill from a wonderful thrill from a new recipe and this one developed by Yvonne Dalluge from My Blue Heaven B&B in Pawnee City, Nebraska.

UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST
1 ½ cup packed brown sugar ½ cup butter or margarine, melted
¼ cup corn syrup ½ cup chopped walnuts
3 medium bananas, sliced 1 loaf sliced unfrosted firm cinnamon bread
6 eggs 1 ½ cups milk
1 teas. Vanilla
Spray bottom and sides of 13x9 inch baking dish with cooking spray of grease with shortening. Gently stir in bananas. Spoon banana mixture into baking dish.
Reserve heels of bread for another use. Arrange 2 loaves of bread on banana mixture, tearing bread to fit if needed.
In medium bowl, beat eggs, milk and vanilla with a wire whish until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
Heat over to 325. Uncover bread mixture. Bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish to cover each serving.
Makes 10 servings.

Best,
-Pamela