{Overnight} Banana Pecan Streusel French Toast Bake

Spray a 9x13" baking dish with non-stick spray.Blend the cottage cheese in a blender, food processor, or using a hand mixer. When there is a smooth consistency, mix in the sugar, cinnamon and vanilla extract. Blend in â…“ cup of milk. Scoop out ½ cup of the mixture in small cup or bowl and set aside. Add the rest of the milk and eggs to the blender mixture and blend until smooth. Set aside.Layer half of the bread cubes in prepared baking dish.Add the reserved cottage cheese/milk mixture.Top with a layer of sliced bananas. Layer evenly with the rest of the bread.Pour the liquid blender mixture evenly over the top of the bread.Make the streusel topping - To a medium bowl, add the butter, flour, sugars, cinnamon, and using two forks or your clean hands, cut/crumble butter into dry ingredients until small pebbles and crumbly bits form. Sometimes it takes awhile depending how cold the butter is.Using your fingers or a spoon, evenly sprinkle the streusel over the bread.Cover baking dish tightly with plastic wrap or foil and store in the fridge overnight or for several hours.When you are ready to bake, remove dish from oven and uncover.Preheat oven at 350 degrees and bake for 43-52 minutes or until streusel is set and appears to have dried out some. Watch oven time carefully as it may vary. You can try a small bite and if it seems too wet, moist, or under-done for your liking, bake longer. Baking times will range greatly based on type of bread used, baking dish used, climate, and oven variance. Mine was done at 47 minutes.Remove from oven and serve warm with your favorite caramel sauce/syrup or a dusting of confectioner's sugar, chopped pecans, coconut chips or extra banana slices (I cooked the extra banana slices in a pan with some caramel sauce for about 1 minute for extra flavor).