Description
Luxurious Brown Sugar Banana French Toast Casserole brings comfort and indulgence to breakfast tables. Layers of custardy bread, caramelized bananas, and rich brown sugar create a morning masterpiece you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
Bread:
- 1 15-ounce (425 grams) loaf of French bread, cut into large cubes
Eggs and Dairy:
- 8 large eggs
- 1 cup whole milk or 2% milk
- 1 cup half and half
Bananas:
- 3 ripe-firm bananas, peeled and sliced
Brown Sugar Banana Filling:
- 6 tablespoons unsalted butter
- 0.75 cup light brown sugar, packed
- 2 tablespoons pure maple syrup
- 1 pinch of salt
Topping and Seasonings:
- 0.33 cup light brown sugar, packed
- 0.33 cup all-purpose flour
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 1 pinch of salt
- 3 tablespoons unsalted butter, softened
Optional Serving Ingredients:
- Maple syrup
- Caramel sauce
- Sliced bananas
- Chopped nuts
- Whipped cream
Instructions
- Create a luscious caramelized banana mixture by melting butter in a skillet over medium heat, then incorporate brown sugar, maple syrup, and a pinch of salt, stirring until the mixture transforms into a smooth, glossy consistency.
- Gently fold sliced bananas into the warm caramel sauce, allowing them to absorb the rich flavors. Set the mixture aside to cool to room temperature.
- Whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla extract in a large mixing bowl until thoroughly blended and silky.
- Generously grease a casserole dish, then layer half the bread cubes as a foundational base for the decadent breakfast creation.
- Distribute half of the cooled banana-caramel mixture over the bread cubes, ensuring an even spread of sweet, fruity goodness.
- Add the remaining bread cubes as a second layer, creating a delightful architectural structure for the casserole.
- Carefully pour the custard mixture over the bread, gently pressing down to help the bread absorb the creamy mixture completely.
- Drizzle the remaining banana-caramel mixture across the top, creating a tantalizing pattern of sweet complexity.
- Craft the crumbly topping by combining brown sugar, flour, cinnamon, and salt, then incorporate softened butter until the mixture resembles damp, clumpy sand.
- Refrigerate the assembled casserole overnight, allowing flavors to meld and intensify.
- Preheat the oven to 350°F and remove the casserole from the refrigerator.
- Sprinkle the prepared topping evenly across the surface, ensuring complete coverage.
- Bake uncovered for 40-55 minutes, watching for a golden-brown exterior and a set center that hints at custardy perfection.
- Serve the casserole warm, accompanied by maple syrup, caramel sauce, whipped cream, additional sliced bananas, or a scattering of chopped nuts for a truly indulgent breakfast experience.
Notes
- Make-ahead magic happens overnight as bread soaks up creamy custard and banana-brown sugar mixture, developing rich, deep flavors.
- Refrigerating the casserole allows ingredients to meld together, creating a decadent breakfast dish that’s perfect for special occasions or lazy weekend mornings.
- The crumbly brown sugar topping adds delightful texture and caramelized sweetness, transforming a simple breakfast into an indulgent treat.
- Customize your casserole by experimenting with different bread types like brioche, challah, or cinnamon raisin for unique flavor profiles.
- Leftovers can be stored in the refrigerator for 2-3 days and easily reheated in the oven to maintain the crispy topping and soft interior.
- Serve immediately after baking for the best texture, with optional toppings like maple syrup or whipped cream to elevate the breakfast experience.
- Prep Time: 25 minutes (plus overnight soak)
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 210 mg