Brown Sugar Banana French Toast Casserole – A make-ahead baked French toast casserole filled with brown sugar caramel sauce, sliced bananas, and a brown sugar crumble topping. Assemble this French toast the night before and bake it in the morning.
With Easter quickly approaching I figured now would be the time to share a fabulous make-ahead breakfast. Today I’m bringing you Brown Sugar Banana French Toast Casserole. Sounds heavenly, right? It most definitely is. It’s a big dish of carby-sweet-caramely-goodness. Comfort food to the max.
Banana French Toast
This Brown Sugar Banana French Toast Casserole is a twist on one of my favorite recipes, Cinnamon Vanilla Baked French Toast. My family always makes French toast casserole for holidays (like Easter and Christmas) when we want a special breakfast but but don’t want to spend the whole morning in the kitchen. All the work is done the night before, so all you have to do is place the French toast in the oven and bake it.
What makes this French toast different from my other version is the addition of brown sugar caramel and bananas. A quick “caramel” sauce is made on the stove top by combining melted butter, brown sugar, and maple syrup. Sliced bananas are tossed in the sauce and then layered between cubes of bread. The whole mixture is topped with an egg and milk custard and then refrigerated overnight. Although there are a few steps, this recipe is really quite easy – and the payoff is huge!
During baking, the French toasts puffs up and turns golden brown. The bread on the inside is tender and the pieces on top get slightly crunchy. Each bite has a sweet and subtle caramel and banana flavor.
This French toast walks a fine line between being breakfast or dessert. The flavors are similar to bananas foster, and it also has a bread pudding quality that could easily help it pass for dessert. But, we’re calling it French toast so we can justify eating it for breakfast. I know you’re with me on this. Dessert for breakfast? OK, twist my arm.
To serve, you can opt to drizzle this French toast with caramel sauce or with maple syrup. I used salted caramel sauce and it was unbelievably delicious. I also topped each serving with a dollop of freshly whipped cream (indulgent much?). Remember, this is an every once in a while/special occasion breakfast. We’re not topping our breakfast with caramel sauce and whipped cream every single morning. But today we are… and we’re going to enjoy every bite.
You might also like:
Cinnamon Vanilla French Toast Casserole
Pumpkin French Toast Casserole
Caramel Pecan Monkey Bread
Homemade Banana Pudding
Brown Sugar Substitute
Brown Sugar Banana French Toast Casserole
Ingredients
Brown sugar banana filling:
- 6 tablespoons unsalted butter
- ¾ cup light brown sugar, packed
- 2 tablespoons pure maple syrup
- pinch salt
- 3 ripe-firm bananas, peeled and sliced
French toast:
- 8 large eggs
- 1 cup milk, preferably whole or 2%
- 1 cup half and half
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- One 15 oz loaf French bread, cut into large cubes (preferably a day or two old)
Topping:
- ⅓ cup light brown sugar, packed
- ⅓ cup all purpose flour
- ½ teaspoon ground cinnamon
- pinch salt
- 3 tablespoons unsalted butter, softened
- To serve: maple syrup, caramel sauce, sliced bananas, chopped nuts, and/or whipped cream
Instructions
Brown sugar banana filling:
- In a skillet set over medium heat, melt 6 tablespoons butter. Add brown sugar, maple syrup, and salt. Cook, stirring constantly for a few minutes until the mixture is smooth. If there are lumps in your sugar you might need to use a whisk. Once the mixture is smooth, remove from the heat and carefully stir in the bananas. Set aside and cool to room temperature while you prepare the French toast.
French toast preparation (allow time to soak overnight):
- In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla.
- Grease a 2 ½ or 3 quart casserole dish and place half the bread cubes in the bottom. Spoon half of the banana-brown sugar mixture over the bread. Top with the remaining bread cubes.
- Pour the custard (egg mixture) evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture. Spoon the remaining banana-brown sugar mixture over the top of the French toast. Cover and refrigerate overnight. Prepare the topping.
Topping:
- Combine brown sugar, flour, cinnamon, and salt. Add butter, and using a spoon, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.
Baking:
- Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your French toast more well done. Serve immediately with syrup, caramel sauce, whipped cream and/or chopped nuts. Leftovers can be refrigerated.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Donna
Does this have to be made the night before or can I prepare and bake it all at once? Thanks!
Celebrating Sweets
I would recommend that you let it sit in the refrigerator for at least 2 hours (it doesn’t have to be overnight). This will allow the bread to soak up some of the custard mixture. Enjoy!
Sharon
This looks amazing. Can’t wait to try. Can I cut up challah and use that instead
Celebrating Sweets
Sure! Enjoy!
Brandy
Have this setting in the fridge right now. I hope it turns out good! The carmel sauce is amazing. I had to sub the maple syrup with light corn syrup and a dash of maple imitation and it was perfect.
Allison
Enjoy!
Lous
Could this be frozen either before or after baking?
Allison
I haven’t tried it, so I can’t say for sure. If you do try it I would definitely recommend freezing after baking.
Nellie
Excuse my ignorance but what exactly is half and half? Looks delicious and can’t wait to try it.
Allison
It’s half milk and half cream. It’s sold near the milk and cream in the grocery store (in the US).
Jacqueline
Just made this and it is delicious! Instead of using French bread I used chocolate chip brioche rolls cubed. So yummy!
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Becca
So delicious!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Nicole Crubaugh
I’m wondering if I soak it as a whole casserole and then divvy it into miffin tins to bakez would that work ok? I would have to watch it to adjust the baking time. Looking to make individual for a COVID friendly brunch. TIA.
Allison
That should work. Yes, the bake time will be less, just keep an eye on it. 🙂 Enjoy!
Dana
Nicole, Great idea! I’ve done monkey bread that way. How long did you end up having to bake it ? Will use this to make for 22 people soon.
Carly J Johnson
This is really good but it is SOOOOOOOOOOOOOOO sweet! And I have a major sweet tooth. My guests enjoyed it but politely said it was very sweet. I am making it again this morning and only using the brown sugar crumbling, nothing else is needed. It is a really great recipe though and I think everyone should try it, just dont add everything above
Susie
It was wonderful, the whole family loved it. For Christmas I changed the milk to egg nog. Just as delicious as the original recipe.