Overnight Banana French Toast Casserole
This banana French toast casserole is an easy make-ahead breakfast that’s FULL of banana flavor! It’s always a huge hit at holiday brunches. Make sure to use fresh (not stale) bread and bake at the right temperature to avoid a soggy casserole.
Equipment
- 9x13 inch casserole dish
Ingredients
Ingredients
- 1 pound sourdough or French bread (cut into chunks)
- 8 large eggs
- 2 cups milk (whole or 2%) (480m)
- ½ cup heavy whipping cream (120ml)
- ½ cup granulated sugar (104g)
- ¼ cup light brown sugar (unpacked)
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- 6-7 medium bananas (chopped)
- ¾ cup all-purpose flour (98g)
- ¾ cup brown sugar (firmly packed) (169g)
- 1 teaspoon cinnamon
- ½ cup unsalted butter (cut into pieces) (112g)
Instructions
Instructions
- Grease a 9×13 inch casserole dish.
- Add the bread chunks to a large bowl and set aside.
- In another large bowl, whisk together the eggs, milk, cream, sugars, vanilla extract and cinnamon.
- Pour the egg mixture over the bread chunks and add the chopped banana, then gently stir to combine everything.
- Pour the bread mixture into the prepared casserole dish and spread evenly in the pan. Cover the casserole and store in the fridge overnight.
- When ready to bake the casserole, preheat the oven to 350°F (176°C).
- Bake the casserole for about 35-40 minutes, or until it's at your desired level of doneness.
- While the casserole bakes, combine the dry ingredients for the streusel, except for the butter.
- Add the butter and mash into the dry mixture until it forms a crumbly mixture.
- When the casserole looks about done, remove the casserole from the oven and crumble the streusel over the top of the casserole.
- Continue baking the casserole for about 5 minutes, or until the streusel is melted over the top.
- Serve the casserole warm with syrup.