From Taste of Home:
2 packages wheat pull-apart dinner rolls
1 1/4 cups light brown sugar
1/2 cup butter, melted
1/4 cup corn syrup
4 medium, ripe bananas
1/2 cup pecans, chopped
2 tsp ground cinnamon
6 large eggs
1 1/2 cups half-and-half
1 1/2 tsp pure vanilla extract
Maple syrup
Fresh sliced strawberries
1. Butter the bottom and side of a 13in x 9in baking dish. Slice rolls in half and set aside.
2. Mix sugar, butter, and corn syrup until smooth. Spread mixture into an even layer on the bottom of the baking dish.
3. Slice bananas thinly and place over the brown sugar layer. Scatter pecans over bananas. Place sliced rolls on top. Sprinkle with cinnamon.
4. In a large bowl, mix eggs, half-and-half, and vanilla. Pour over rolls. Cover tightly and refrigerate overnight.
5. When ready to serve, preheat oven to 350F. Bake 45-55 minutes or until rolls are golden.
6. Allow to cool for a few minutes, then run a knife around the edge of the pan to loosen sides. Gently invert pan onto a larger platter to serve.
7. Serve with warm maple syrup and sliced strawberries.
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