Overnight Baked Banana French Toast
A comforting and indulgent breakfast dish featuring creamy custard-soaked bread and ripe bananas, perfect for special occasions or weekend mornings.
Ingredients
Main Ingredients
- 1 lb sourdough or French bread preferably slightly stale
- 5 medium ripe bananas sweet and fragrant
- 8 large eggs acts as custard base
- 2 cups whole milk creamy and full-flavored
- 1/2 cup heavy cream provides velvety texture
- 1/4 cup granulated sugar balances sweetness
- 1/4 cup light brown sugar adds caramel depth
- 2 teaspoons vanilla extract aromatic flavor
- 1 1/2 teaspoons ground cinnamon adds warmth
- 1/4 teaspoon ground nutmeg enhances richness
- 1/2 teaspoon fine salt amplifies flavors
Crumble Topping
- 3/4 cup all-purpose flour for crumble topping
- 1/2 cup packed light brown sugar for the topping
- 1 teaspoon ground cinnamon for enhanced warmth
- 6 tablespoons cold unsalted butter, cubed for crumbly texture
For Serving
- to taste Maple syrup for drizzling
Instructions
Preparation
- Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Add the bread cubes in an even layer at the bottom of the dish.
- Mash 2 bananas in a large bowl until smooth.
- Whisk in the eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Slice the remaining 3 bananas into rounds and set aside.
- Pour the custard mixture over the bread and gently fold in the sliced bananas.
- Cover the dish and refrigerate for 8-12 hours.
Baking
- Remove the dish from the refrigerator while the oven preheats to 350°F.
- Cover loosely with foil and bake for 25 minutes.
- Prepare the crumble by stirring the flour, brown sugar, and cinnamon, then rub in the cold butter until crumbly.
- Scatter the crumble over the casserole and bake uncovered for an additional 20-25 minutes.
- Rest for 10 minutes before serving.
Notes
Serve warm with a drizzle of maple syrup. Ideal for brunch or special occasions. Can be paired with bacon or fresh fruit.