Banana Split French Toast

Banana Split French Toast

Makes 8 servings

10 oz maraschino cherries, canned
1 lb French bread
8 oz cream cheese, softened
1/4 c granulated sugar
1 tsp vanilla extract
8 oz crushed pineapple, drained
1/3 c miniature semisweet chocolate chips
4 eggs
1/3 c milk
4 ripe bananas, halved lengthwise
2 c frozen whipped topping, 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°F 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.