Introduction
If banana bread and French toast had a brunch baby, it would be this Banana French Toast Casserole.
It’s warm, custardy, lightly caramelized, and packed with banana flavor—especially when the bananas bake into the top and turn
sweet and golden. Add a buttery cinnamon streusel and a drizzle of maple syrup, and you’ve got a crowd-pleasing breakfast
that feels like dessert (in the best way).
This is one of those recipes that makes mornings easier: you can assemble it the night before, let the bread soak up the custard,
then bake it fresh the next day. Perfect for holidays, weekend brunch, or anytime you want a “wow” dish without standing at the stove.
Ingredients
French Toast Base
- 1 loaf brioche, challah, or French bread (about 14–16 oz / 400–450 g), cut into 1-inch cubes
- 3 ripe bananas, sliced (2 for inside, 1 for topping)
- 6 large eggs
- 2 1/2 cups (600 ml) milk (whole milk preferred)
- 1/2 cup (120 ml) heavy cream (or use all milk)
- 3/4 cup (150 g) brown sugar
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 1/2 tsp salt
Caramel Layer (Optional but Amazing)
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) brown sugar
- 2 tbsp maple syrup (or honey)
- Pinch of salt
Cinnamon Streusel Topping
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup (100 g) brown sugar
- 1 tsp cinnamon
- Pinch of salt
- 6 tbsp (85 g) cold butter, cubed
- Optional: 1/2 cup chopped pecans or walnuts
For Serving
- Maple syrup
- Powdered sugar
- Fresh banana slices (added right before serving)
- Whipped cream (optional)
Pan: 9×13-inch baking dish
