Description
This Overnight Baked Banana French Toast Delight is a comforting and indulgent breakfast casserole that combines the creamy richness of custard-soaked sourdough bread with the natural sweetness of ripe bananas. Topped with a crumbly cinnamon streusel, this dish is perfect for a cozy morning treat or special brunch gathering.
Ingredients
Scale
Casserole Base
- 1 pound Sourdough or French Bread (day-old preferred)
- 8 large Eggs
- 2 cups Milk (whole or 2%)
- ½ cup Heavy Whipping Cream (or half-and-half)
- ½ cup Granulated Sugar
- ¼ cup Light Brown Sugar
- 2 teaspoons Vanilla Extract
- 1 ½ teaspoons Ground Cinnamon
- 6-7 medium Bananas (ripe, chopped)
Streusel Topping
- ¾ cup All-Purpose Flour
- ¾ cup Brown Sugar
- 1 teaspoon Cinnamon
- ½ cup Unsalted Butter (cut into pieces)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- Make Custard Mixture: In a large bowl, whisk together eggs, milk, heavy whipping cream, granulated sugar, light brown sugar, vanilla extract, and ground cinnamon until smooth and fully combined.
- Combine Bread and Bananas: Gently fold the bread chunks and chopped ripe bananas into the custard mixture, ensuring all pieces are well coated.
- Transfer to Baking Dish: Pour the bread and custard mixture into the prepared baking dish, spreading evenly for consistent baking.
- Create Streusel Topping: In a separate bowl, mix the all-purpose flour, brown sugar, cinnamon, and unsalted butter pieces together until the mixture becomes crumbly and evenly blended.
- Top the Casserole: Sprinkle the streusel topping evenly over the custard-soaked bread in the baking dish.
- Bake: Place the dish in the oven and bake for 45-50 minutes, or until the casserole is set in the center and the topping turns golden brown and crisp.
Notes
- Use day-old or slightly stale bread to absorb the custard better and improve texture.
- Ripe bananas add natural sweetness and moisture – avoid underripe bananas to keep flavors balanced.
- For a lighter version, substitute heavy cream with half-and-half or use reduced-fat milk.
- This casserole can be prepared the night before and baked fresh in the morning for convenience.
- Allow the casserole to cool slightly before serving for easier slicing.
