I created a French Toast Casserole starring ripe bananas that reveals unexpected layers when prepared ahead.

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I keep making this Overnight Baked Banana French Toast Casserole whenever people sleep over because it somehow tastes fancy yet is stupidly easy to pull off. Loaded with very ripe bananas and torn cubes of challah or brioche, it becomes the kind of Banana French Toast that makes everyone linger at the table, asking for more I love that I can prep it the night before and call it a Make Ahead Breakfast, then forget about mornings until the warm scent start pulling people out of bed.

It was a huge hit in our family, and honestly it disappears faster than I expect.

Ingredients

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Challah or brioche: rich, eggy bread, soaks custard beautifully; adds carbs and tender crumb.
Very ripe bananas lend natural sweetness, creaminess and fiber, plus a potassium boost.
Eggs give structure, protein and a silky, custardy texture everyone loves.
Milk plus cream add richness, fat and calcium, makes the bake luxuriously moist.
Brown sugar brings deep caramel notes, moisture and a softer, richer sweetness.
Warm spices like cinnamon and nutmeg give cozy aroma and subtle warmth.
Butter browns top edges, nuts add crunch, healthy fats and toasty flavor.
Maple syrup and powdered sugar finish it with sweet shine and pretty presentation.

Ingredient Quantities

1 (1 lb) loaf challah, brioche or day old French bread, cut into cubes (about 10 to 12 cups)

3 large very ripe bananas, sliced

8 large eggs

2 cups whole milk

1 cup heavy cream or half and half

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/2 teaspoon salt

4 tablespoons unsalted butter, melted and divided

1/2 cup chopped pecans or walnuts (optional)

maple syrup and powdered sugar for serving (optional)

How to Make this

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1. Grease a 9×13 inch baking dish with about 2 tablespoons of the melted butter, then add the cubed challah or brioche in an even layer (about 10 to 12 cups). If your bread is super fresh, spread the cubes on a tray and toast at 300°F for 8 to 10 minutes so they soak better.

2. Scatter the sliced bananas over the bread, try to get them fairly even so every bite has banana, and if using nuts sprinkle half of the chopped pecans or walnuts over the bananas.

3. In a large bowl whisk together 8 eggs, 2 cups whole milk, 1 cup heavy cream or half and half, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg if using, and 1/2 teaspoon salt until smooth and the sugars start to dissolve.

4. Pour the custard evenly over the bread and bananas, press down gently with a spatula or your hands so the bread soaks up the liquid. Make sure the bottom pieces are wet, not just the top.

5. Drizzle the remaining melted butter over the top in little pools and sprinkle the rest of the chopped nuts if you want extra crunch.

6. Cover the dish tightly with plastic wrap or foil and refrigerate overnight or at least 6 hours so it soaks up lots of flavor.

7. In the morning preheat oven to 350°F (175°C). Take the casserole out of the fridge while the oven heats so it comes closer to room temp for more even baking.

8. Bake uncovered for 45 to 55 minutes until the top is golden and the center is set; if the top is browning too fast tent loosely with foil for the last 15 minutes. A knife inserted in the center should come out mostly clean.

9. Let the casserole rest 10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup if desired. Leftovers keep covered in the fridge for 3 to 4 days and reheat well in a 350°F oven for 10 to 15 minutes.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large mixing bowl for the custard
3. Whisk (or a fork if you’re short on tools)
4. Measuring cups and spoons
5. Sharp knife and cutting board for cubing bread and slicing bananas
6. Rimmed baking sheet to toast the bread cubes if bread is fresh
7. Small saucepan or microwave safe bowl to melt butter
8. Rubber spatula or wooden spoon to press the custard into the bread
9. Plastic wrap or foil for chilling plus oven mitts for baking

FAQ

Q: Can I use other breads besides challah or brioche? A: Yes. Day old French bread, sourdough or even regular sandwich bread will work. The key is that the bread is a bit dry so it soaks up the custard. If your bread is very fresh, cube it and dry it in a 350°F oven for 8 to 10 minutes first.

Q: How long should it soak overnight and how long do I bake it? A: Cover and refrigerate 8 to 12 hours. Bake at 350°F for about 45 to 55 minutes until the center is set and top is golden. If the top is browning too fast, loosely cover with foil for the last 10 to 15 minutes.

Q: Can I make this dairy free or gluten free? A: Yes. Use gluten free bread for GF. For dairy free swap the milk and cream with almond, oat or soy milk and use canned coconut cream or a dairy free half and half for richness. Texture will change a little but it still tastes great.

Q: Can I assemble ahead or freeze it? A: You can assemble, cover and refrigerate up to 24 hours before baking. To freeze, assemble in a freezer safe dish and freeze up to 1 month. Thaw overnight in the fridge before baking. You can also bake, cool, slice and freeze portions for quick reheating.

Q: My casserole came out soggy or too dry, what went wrong? A: Soggy usually means the bread was too fresh or it did not soak evenly, so next time dry the bread first or press the cubes down into the custard. Too dry means not enough custard or it baked too long; try adding 1/4 cup more milk next time and check for doneness a bit earlier.

Q: Any good add ins or toppings? A: Totally. Stir in chopped pecans or walnuts, chocolate chips or berries before baking. Sprinkle a little brown sugar and dot with butter on top for a crisp caramelized finish. Serve warm with maple syrup and a dusting of powdered sugar.

Overnight Baked Banana French Toast Casserole Breakfast Recipe Substitutions and Variations

Bread: use a sturdy day-old sourdough or country loaf, Hawaiian sweet bread, or a dense gluten-free sandwich loaf. Any of these hold up to the custard about the same as challah or brioche.
Bananas: swap the sliced bananas for about 2 cups thinly sliced apples or pears tossed with a little lemon juice and cinnamon, or stir 1 cup mashed banana into the custard if you want banana flavor without slices.
Dairy (milk + cream): instead of 2 cups whole milk and 1 cup heavy cream, whisk 3 cups whole milk with 1/2 cup plain Greek yogurt until smooth, or for dairy-free use 2 1/2 cups unsweetened almond milk plus 1/2 cup full-fat canned coconut milk.
Brown sugar: replace 1/2 cup packed light brown sugar with 1/2 cup coconut sugar or 1/3 cup pure maple syrup (if using syrup, cut other liquid by about 2 tablespoons so the custard isn’t too wet).

Pro Tips

1. Use slightly bigger cubes and keep the crusts, they help the bake hold together and stop it getting mushy, and if your bread is very fresh give it a quick toast first so it soaks without collapsing.

2. Very ripe bananas give the best flavor, but to avoid slime and dark spots toss the slices in a little lemon juice or gently mash one banana into the custard so you get banana pockets and not just a mush layer.

3. Warm the milk and cream a bit before you mix them with the eggs so the sugars dissolve easier and the custard feels silkier, and if you want an extra smooth texture strain the custard once mixed to remove any foam or bits.

4. Brown some of the butter instead of using it plain for a deeper, nutty flavor, and always toast your nuts briefly in a dry pan before adding them so they stay crunchy and taste fresher.

5. Let the dish sit at room temp for 20 to 30 minutes before it goes into the oven so it cooks more evenly, and when you reheat leftovers use the oven not the microwave, add a splash of cream or syrup and cover lightly so it comes back moist.

Overnight Baked Banana French Toast Casserole Breakfast Recipe

Recipe by Francis Mead

0.0 from 0 votes

I created a French Toast Casserole starring ripe bananas that reveals unexpected layers when prepared ahead.

Servings

servings

Calories

620

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large mixing bowl for the custard
3. Whisk (or a fork if you’re short on tools)
4. Measuring cups and spoons
5. Sharp knife and cutting board for cubing bread and slicing bananas
6. Rimmed baking sheet to toast the bread cubes if bread is fresh
7. Small saucepan or microwave safe bowl to melt butter
8. Rubber spatula or wooden spoon to press the custard into the bread
9. Plastic wrap or foil for chilling plus oven mitts for baking

Ingredients

1 (1 lb) loaf challah, brioche or day old French bread, cut into cubes (about 10 to 12 cups)
3 large very ripe bananas, sliced
8 large eggs
2 cups whole milk
1 cup heavy cream or half and half
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon salt
4 tablespoons unsalted butter, melted and divided
1/2 cup chopped pecans or walnuts (optional)
maple syrup and powdered sugar for serving (optional)

Directions

Grease a 9×13 inch baking dish with about 2 tablespoons of the melted butter, then add the cubed challah or brioche in an even layer (about 10 to 12 cups). If your bread is super fresh, spread the cubes on a tray and toast at 300°F for 8 to 10 minutes so they soak better.
Scatter the sliced bananas over the bread, try to get them fairly even so every bite has banana, and if using nuts sprinkle half of the chopped pecans or walnuts over the bananas.
In a large bowl whisk together 8 eggs, 2 cups whole milk, 1 cup heavy cream or half and half, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg if using, and 1/2 teaspoon salt until smooth and the sugars start to dissolve.
Pour the custard evenly over the bread and bananas, press down gently with a spatula or your hands so the bread soaks up the liquid. Make sure the bottom pieces are wet, not just the top.
Drizzle the remaining melted butter over the top in little pools and sprinkle the rest of the chopped nuts if you want extra crunch.
Cover the dish tightly with plastic wrap or foil and refrigerate overnight or at least 6 hours so it soaks up lots of flavor.
In the morning preheat oven to 350°F (175°C). Take the casserole out of the fridge while the oven heats so it comes closer to room temp for more even baking.
Bake uncovered for 45 to 55 minutes until the top is golden and the center is set; if the top is browning too fast tent loosely with foil for the last 15 minutes. A knife inserted in the center should come out mostly clean.
Let the casserole rest 10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup if desired. Leftovers keep covered in the fridge for 3 to 4 days and reheat well in a 350°F oven for 10 to 15 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.