Overnight Baked Banana French Toast Casserole
A warm, cozy casserole made with layers of French bread and ripe bananas, soaked in a rich custard and baked to golden perfection. Perfect for busy mornings and feeding a crowd!
Ingredients
Bread
- 1 loaf French bread Use slightly stale bread for better custard absorption.
Custard
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream Can use all milk for a lighter version.
Sweeteners & Flavor
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins & Toppings
- 3 ripe bananas Peel and slice into rounds.
- 2 tablespoons unsalted butter, melted For greasing the baking dish.
- 1/2 cup chopped pecans Can swap for walnuts or omit for nut-free.
- Maple syrup, to taste For drizzling before serving.
Instructions
Preparation
- Preheat the oven to 350°F and grease a 9x13 inch baking dish with melted butter.
- Slice the French bread into 1 inch thick pieces and arrange them in the prepared baking dish.
- Peel the bananas and slice them into rounds, tucking them between the bread slices.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until smooth.
- Pour the egg mixture evenly over the bread and banana layers, pressing down gently so all pieces soak up the custard.
- Cover the baking dish with foil and refrigerate overnight or for at least 6 hours.
Baking
- Remove the dish from the refrigerator, uncover, and sprinkle chopped pecans evenly over the top.
- Bake uncovered for 45 to 55 minutes, until the custard is set and the top is golden brown.
- Let the casserole rest for 10 minutes before serving, then drizzle with maple syrup to taste.
Notes
For a playful bite-sized brunch, consider serving flavor samples inspired by French toast shots at a buffet-style brunch.