Take care when adding the rum to the hot pan; it flames up immediately. You can also add the rum off the heat and then carefully light it with a long match.
1 tablespoon canola oil
1 tablespoon butter
3 medium bananas, sliced
1/2 cup rum
1 cup packed brown sugar
1/2 teaspoon salt
1 cup half-and-half
1/2 cup granulated sugar
4 large eggs, lightly beaten
2 (12-ounce) cans fat-free evaporated milk
1 (1-pound) French bread baguette, cut into 1/2-inch cubes
1.5 ounces all-purpose flour (about 1/3 cup)
1/4 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup old-fashioned rolled oats
1/8 teaspoon salt
1 tablespoon canola oil
2 tablespoons powdered sugar
How to Make It
Preheat oven to 350°.
To prepare strata, heat a large skillet over medium-high heat. Add 1 tablespoon oil and butter to pan; swirl until foamy. Stir in bananas; sauté 1 minute. Carefully add half of rum; cook rum until flames subside. Add remaining rum, 1 cup brown sugar, and 1/2 teaspoon salt; cook 3 minutes or until bananas are soft. Spoon the banana mixture into a large bowl, and press bananas with a pastry blender or fork until chunky. Combine half-and-half, granulated sugar, eggs, and evaporated milk in a bowl, stirring well with a whisk. Add banana mixture and bread cubes, tossing well to coat. Place bread mixture in a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 20 minutes.
To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, walnuts, and next 3 ingredients (through 1/8 teaspoon salt), stirring well with a whisk. Stir in 1 tablespoon oil. Remove strata from oven; sprinkle evenly with streusel. Bake an additional 30 minutes or until golden and set. Sprinkle with powdered sugar.
I thought this was very good. The recipe as written seemed very sweet so I lowered the brown sugar in the banana mixture to about 3/4 cup. It was still sweet but good. I had no problems with the streusel. I did a tbsp melted butter instead of canola in the streusel.
This is delicious! Did not have a problem with the topping at all. Once the streusel is mixed with the oil, all the flour gets moist just as it should. Baked up crisp and golden on top just as described.
The flavor of the strata is really good, but the streusel was not - as written, it came out as a thick layer of dry, dusty flour on top of the strata. I'll certainly make this recipe again, but not without seriously tweaking the streusel component.
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