Banana French Toast Casserole is a delightful dish that transforms a classic breakfast favorite into a convenient and crowd-pleasing meal. Imagine waking up to the sweet aroma of ripe bananas and warm cinnamon wafting through your kitchen, inviting everyone to gather around the table. This recipe not only offers a delicious way to start your day but also carries a rich history, as French toast has been enjoyed in various forms across cultures for centuries. People love this Banana French Toast Casserole for its perfect balance of flavors and textures—soft, custardy bread mingling with the sweetness of bananas, all topped with a golden, crispy crust. Plus, it’s incredibly easy to prepare, making it an ideal choice for brunch gatherings or busy weekday mornings. Join me as we dive into this scrumptious recipe that is sure to become a family favorite!
Ingredients:
- 1 loaf of day-old bread (preferably brioche or challah)
- 4 ripe bananas, sliced
- 6 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped walnuts or pecans (optional)
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
Preparing the Bread and Bananas
- Start by preheating your oven to 350°F (175°C). This will ensure that your casserole bakes evenly and comes out perfectly golden brown.
- Next, take your loaf of day-old bread and cut it into 1-inch cubes. If you don’t have day-old bread, you can leave fresh bread out for a few hours to dry out a bit. This helps the bread absorb the egg mixture without becoming too soggy.
- In a large mixing bowl, combine the sliced bananas with a sprinkle of lemon juice to prevent browning. Gently toss them to coat. Set aside while you prepare the egg mixture.
Preparing the Egg Mixture
- In another large bowl, crack the 6 large eggs and whisk them until they are well beaten.
- Add the 2 cups of whole milk to the eggs, followed by the 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Whisk everything together until the mixture is smooth and well combined.
- Now, pour in the 1/4 cup of melted unsalted butter and whisk again until fully incorporated. This will add richness to your casserole.
Assembling the Casserole
- In a greased 9×13-inch baking dish, start layering the bread cubes evenly across the bottom. Make sure to fill the dish well, as this will be the base of your casserole.
- Next, sprinkle the sliced bananas over the bread cubes. If you’re using nuts, now is the time to sprinkle the 1/2 cup of chopped walnuts or pecans over the bananas for added crunch and flavor.
- Once the bread and banana layers are set, pour the egg mixture evenly over the top. Use a spatula to gently press down on the bread and bananas to ensure they soak up the egg mixture. This step is crucial for achieving that custardy texture.
- Cover the baking dish with aluminum foil and let it sit for about 30 minutes. This allows the bread to absorb the egg mixture fully. If you have time, you can also refrigerate it overnight for an even better flavor.
Baking the Casserole
- After the resting period, remove the foil from the baking dish and place it in the preheated oven.
- Bake the casserole for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Keep an eye on it towards the end of the baking time to prevent over-browning.
- Once baked, remove the casserole from the oven and let it cool for about 10 minutes before serving. This will help it set a little more and make it easier to cut into squares.
Serving Suggestions
- To serve, cut the casserole into squares and place them on individual plates.
- Drizzle with warm maple syrup for that classic French toast flavor. You can also dust with powdered sugar for a touch of sweetness and presentation.
- If you want to elevate your dish even further, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top. The creaminess pairs beautifully with the warm casserole.
Storing Leftovers
- If you have any leftovers (which is rare because it’s so delicious!), allow the casserole
Conclusion:
In summary, this Banana French Toast Casserole is an absolute must-try for anyone looking to elevate their breakfast game. The combination of sweet, ripe bananas, fluffy bread, and a rich custard creates a delightful dish that is perfect for family gatherings, brunch with friends, or even a cozy weekend treat. Not only is it incredibly easy to prepare, but it also allows for endless variations—consider adding chocolate chips for a decadent twist, or swapping in your favorite nuts for added crunch. I encourage you to give this recipe a go and experience the joy it brings to your table. Whether you serve it warm with a drizzle of maple syrup or alongside a dollop of whipped cream, I promise it will be a hit. Don’t forget to share your experience and any creative twists you make on this Banana French Toast Casserole. I can’t wait to hear how it turns out for you! Happy cooking! Print
Banana French Toast Casserole: A Delicious and Easy Breakfast Recipe
- Total Time: 70 minutes
- Yield: 8 servings 1x
Description
This Banana Bread Casserole features ripe bananas and rich bread, creating a custardy breakfast or brunch dish with a hint of cinnamon. Perfect for make-ahead preparation, it’s a delicious crowd-pleaser that can be served warm with maple syrup.
Ingredients
Scale- 1 loaf of day-old bread (preferably brioche or challah)
- 4 ripe bananas, sliced
- 6 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped walnuts or pecans (optional)
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the loaf of day-old bread into 1-inch cubes. If using fresh bread, let it sit out for a few hours to dry.
- In a large bowl, combine sliced bananas with a sprinkle of lemon juice to prevent browning. Set aside.
- In another bowl, whisk together the eggs until well beaten.
- Add the whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt to the eggs. Whisk until smooth.
- Pour in the melted butter and whisk until fully incorporated.
- Grease a 9×13-inch baking dish and layer the bread cubes evenly across the bottom.
- Sprinkle the sliced bananas over the bread cubes, and add nuts if using.
- Pour the egg mixture evenly over the top, pressing down gently to ensure the bread absorbs the mixture.
- Cover with aluminum foil and let sit for 30 minutes, or refrigerate overnight.
- Remove the foil and bake for 45-50 minutes, until golden brown and a knife inserted in the center comes out clean.
- Let cool for 10 minutes before serving.
- Cut into squares and serve with warm maple syrup and optional powdered sugar.
Notes
- For best results, use day-old bread to prevent sogginess.
- Feel free to customize with your favorite nuts or add-ins like chocolate chips.
- This casserole can be prepared the night before for a hassle-free morning.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
