Berry & Walnut French Toast Casserole

1 8-oz. day-old whole-grain crusty baguette, cut into 1" cubes
Cooking spray
1 ripe banana
1 c. 2% milk
6 large eggs (can use 3 whole eggs and 3 egg whites)
2 T. maple syrup, plus a little extra
1 t. vanilla
1 t. cinnamon
1/4 t. kosher salt
1 10-oz. package frozen mixed berries, thawed
1/3 c. chopped walnuts
2 T. light brown sugar
2 T. cold unsalted butter, cut into small cubes

Coat a 13 x 9" glass or ceramic baking dish with cooking spray. Arrange bread cubes in dish.

Mash banana in a large bowl until smooth. Whisk in milk, eggs, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.

Preheat oven to 375 degrees.

Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.

Bake at 375 degrees until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes. Top each serving with a drizzle of maple syrup.

Serves 6.

Adapted from Cooking Light magazine, Dec. 2018, p. 52.