Upside Down Banana Pecan French Toast

18 frozen rolls (Rhodes)

1 ¼ cups brown sugar

½ cup (1 stick) butter

¼ cup corn syrup

4 ripe bananas

½ cup pecans, chopped

2 tsp cinnamon

6 large eggs

1 ½ cups half and half

1 ½ tsp vanilla

Fresh buttermilk recipe**

1 carton fresh sliced strawberries

Butter bottom and sides of a 9- by 13-inch baking dish. Slice rolls in half and set aside. In mixing bowl, combine sugar, butter and corn syrup and mix until smooth. Spread mixture into an even layer in bottom of prepared baking dish. Slice bananas thinly and place over brown sugar mixture. Scatter pecans over bananas. Place sliced rolls atop and sprinkle with cinnamon. In a large mixing bowl, whisk together eggs, half and half and vanilla, and pour over rolls. Cover tightly with plastic wrap. Refrigerate overnight. Preheat oven to 350 degrees. Bake 45 to 55 minutes or until golden. Cool slightly, run a knife around the edge of pan to loosen sides and carefully invert pan onto a large platter or slice and serve. Serve with warm buttermilk syrup (see attached recipe) and sliced strawberries. Makes 10 servings.