Step 1

Blend bananas, milk, cornstarch, 3/4 teaspoon cinnamon and vanilla in a blender until smooth.

Step 2

Tear the baguette into cubes and place into a well-greased 9×13 baking pan. Pour the banana mixture over the bread and press down to make sure all of the cubes are touching the mixture. Cover, and place in the fridge for 4 hours or overnight.

Step 3

The next day, preheat oven to 350 degrees F.

Step 4

Melt the butter in a medium saucepan over medium-low heat. Add the sugar and whisk together until sugar has melted and become like a caramel-sauce. Turn off heat and add the pecans, nutmeg and remaining 1/4 teaspoon of cinnamon.

Step 5

Spread the pecan topping evenly over the prepared casserole and place in the oven. Bake for 40 minutes, until puffed and lightly golden.

Step 6

Serve with maple syrup and fresh berries, if desired.