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Overnight Baked Banana French Toast Casserole Breakfast
Laura

Overnight Baked Banana French Toast Casserole Breakfast

This overnight baked banana French toast casserole breakfast combines ripe bananas, cinnamon custard-soaked bread, and a buttery streusel topping for an easy make-ahead brunch.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling time 8 minutes
Total Time 9 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups day-old French bread, brioche, or sourdough Cut into cubes
  • 6 medium ripe bananas One mashed and five sliced
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon Divided between casserole and topping
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 3/4 cup all-purpose flour For the streusel topping
  • 1/2 cup packed brown sugar For the streusel topping
  • 6 tablespoons cold unsalted butter Cut into small pieces

Equipment

  • 9 by 13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Small mixing bowl
  • Pastry cutter or fork
  • Aluminum foil

Method
 

  1. Grease a 9 by 13 inch baking dish and spread the cubed bread evenly inside.
  2. Mash one banana in a large bowl. Whisk in the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt.
  3. Pour the custard over the bread. Gently fold in the sliced bananas until evenly distributed.
  4. Cover the dish tightly and refrigerate for at least 8 hours or overnight.
  5. Preheat the oven to 350°F. Remove the casserole from the refrigerator while the oven heats.
  6. Combine the flour, brown sugar, and cinnamon for the topping. Rub in the cold butter until coarse crumbs form.
  7. Sprinkle the streusel evenly over the casserole and bake uncovered for 45 to 55 minutes, until the edges are golden and the center is set.
  8. Cover loosely with foil if the topping browns too quickly. Let the casserole rest for 10 minutes before serving.
  9. Serve warm with maple syrup, yogurt, fresh berries, or powdered sugar.

Notes

  • Use day-old bread for the best texture.
  • Choose ripe bananas with brown spots but avoid bananas that are completely liquid or collapsed.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • The casserole can be prepared up to overnight before baking.