Creamy banana French toast casserole

MAKE AHEAD
 {serves 12} p 19 Cook Up Comfort 6 points oven  
12 slices whole wheat or oatmeal bread, cut into quarters
1 c reduced fat (2% milk)
½ c maple syrup
6 large eggs
4 oz Neufchatel (light cream cheese), softened
4 ripe bananas
1 T rum (optional)
2 t lemon juice
1 t vanilla extract
½ t ground nutmeg
½ t cinnamon
¼ t salt
3 T confectioners’ sugar
Creamy banana French toast casserole  1. Spray 9x13 baking dish with nonstick spray
2. Overlap bread in prepared dish so it lines sides and bottom in single layer
3. Combine milk, maple syrup, eggs, Neufchatel, 2 bananas, rum, lemon juice, vanilla, nutmeg, cinnamon, and salt in blender; process until smooth. Slowly pour mixture over bread; gently press down on bread to make sure bread is completely submerged. Cover dish with foil; refrigerate for at least 30 minutes…or up to overnight.
4. Preheat oven to 350. Thinly slice remaining 2 bananas; tuck in between pieces of bread. Cover dish with foil and bake 25 minutes. Remove foil and bake until casserole is golden brown and knife inserted into center comes out clean, about 10 minutes longer. Dust with confectioners
sugar and cut into 12 portions.