Banana French Toast Casserole
An indulgent, overnight-soaked breakfast bake featuring thick bread, ripe bananas, and a crunchy brown sugar and pecan topping. Perfect for make-ahead brunches and holiday mornings.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- pastry cutter (optional)
Ingredients
- 1 lb French bread or challah, cubed
- 3-4 ripe bananas, sliced
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy whipping cream
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ½ cup unsalted butter, cold and cubed
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ cup chopped pecans (optional)
Instructions
- Grease a 9x13 dish. Place half the bread cubes in the dish, top with sliced bananas, and add the remaining bread.
- Whisk eggs, milk, cream, sugar, vanilla, and cinnamon until smooth.
- Pour custard evenly over the bread. Press down gently. Cover and refrigerate for 4 hours to overnight.
- Mix cold butter, brown sugar, flour, and pecans until crumbly.
- Preheat oven to 350°F (175°C). Sprinkle topping over the casserole. Bake for 45-55 minutes until golden and set.
- Let rest for 10 minutes. Serve warm with maple syrup.
Notes
For the best texture, use slightly stale bread cubes and over-ripe bananas. The overnight soak creates the signature custardy interior. Let rest 10 minutes before serving for clean slices.