I love a breakfast that feels like a treat but comes together with little fuss—this Caramelised Banana French Toast Bake hits that balance. The top gets sticky-sweet caramelized bananas while the custardy center is soft and comforting, a combination I’ve made for weekend brunches and for feeding a crowd.
Why Make This Recipe
- Deep, caramelized banana flavor gives every bite a sweet, but not cloying, complexity.
- It’s make-ahead friendly: assemble the night before for stress-free morning serving. I often prep this the night before and bake it straight from the fridge.
- Feeds a crowd easily—perfect for holidays or potlucks when you want one dish to impress.
- Uses pantry staples (bread, eggs, milk, sugar) with a fresh-fruit lift.
- Leftovers reheat well, making it a great option for quick weekday breakfasts.
Recipe Overview
Prep time: 15–20 minutes active (plus 30–60 minutes soak or overnight)
Cook time: 35–45 minutes at 350°F (175°C)
Total time: 50 minutes to overnight (depending on soak)
Servings: 6–8 slices
Difficulty: Easy
Method: Caramelize bananas in a skillet, whisk a custard, soak cubed bread, assemble in a 9×13-inch baking dish, then bake until set and golden. For a related make-ahead approach that I reference sometimes, I look at an overnight baked banana French toast casserole for timing notes.
My Experience Making This Recipe
I tested this bake using both brioche and day-old challah; brioche gave the richest results while challah held its shape better. My main discovery was that a quick pan-caramelize of the bananas before baking prevents them from turning to mush and concentrates their flavor.
How to Make Caramelised Banana French Toast Bake
Start by caramelizing sliced ripe bananas in 2 tablespoons butter and 2 tablespoons brown sugar over medium heat for 2–3 minutes until golden. Whisk together 4 large eggs, 2 cups whole milk (or 1½ cups milk + ½ cup cream for extra richness), ¼ cup granulated sugar, 1 tsp vanilla, and ½ tsp ground cinnamon. Toss 8–10 cups cubed, slightly stale bread in the custard, fold in the caramelized bananas, and press into a greased 9×13-inch dish. Let it sit 30–60 minutes or overnight, then bake at 350°F (175°C) for 35–45 minutes until the center sets and the edges are puffed.
Expert Tips for Success
- Use slightly stale, thick-cut bread (day-old brioche or challah) so it soaks the custard without collapsing.
- For even custard set, whisk eggs and milk until completely homogenous and strain if you see clumps—this yields a silkier bake.
- Caramelize bananas briefly over medium heat; overcooking will turn them into a puree. A quick hit of lemon juice (½ tsp) prevents excessive browning.
- Tent with foil if the top browns too quickly, and rotate the pan halfway through baking for even color. Also consider using an oven thermometer to verify the oven is at 350°F.
- For a fun presentation or kid-friendly version, use the heart-shaping inspiration from the heart-shaped French toast trick to cut slices after baking.
How to Serve Caramelised Banana French Toast Bake
- Serve warm with a drizzle of maple syrup, a dollop of mascarpone or Greek yogurt, and a sprinkle of chopped toasted pecans for texture.
- Add fresh berries or segmented orange for acidity to cut the richness—this brightens the plate.
- For brunch buffets, keep the bake warm on the lowest oven setting and serve with warmed fruit compote or a side of bacon. I sometimes pair it with an apple dish like an apple-cinnamon French toast casserole when I want variety.
Storage and Reheating Guide
- Refrigerate cooled leftovers in an airtight container for 3–4 days. Cut into portions before storing for easier reheating.
- To freeze: wrap individual slices tightly in plastic wrap, then place in a freezer bag for up to 2 months; label with date.
- Reheat from refrigerated: cover with foil and bake at 325°F (165°C) for 12–18 minutes until warm. From frozen: unwrap and bake at 350°F (175°C) for 20–30 minutes covered, then uncover for 5 minutes to crisp the edges. For quick reheats, microwave single slices at 50% power in 20–30 second bursts to avoid rubbery texture.
Recipe Variations
- Gluten-free: use a sturdy gluten-free loaf (made with rice/oat blends) and check the gluten-free bread’s absorbency; you may need slightly less custard.
- Dairy-free: swap milk for full-fat canned coconut milk or unsweetened almond milk and use dairy-free butter for caramelizing bananas.
- Vegan-ish: replace eggs with a silken tofu or chickpea flour custard (1 cup silken tofu blended + 2–3 tbsp cornstarch + 2/3 cup plant milk) and use maple syrup for sweetness. Note texture will be denser.
- Savory twist: omit sugar and cinnamon, sauté bananas briefly with a pinch of salt and serve with a side of savory items. For inspiration on a savory bakery-style side, consider pairing ideas from a baked French dip biscuits-style approach to round out a brunch.
Nutritional Highlights
- Bananas add potassium and natural sweetness, reducing the need for extra sugar.
- Eggs supply protein that helps the bake feel satisfying and balanced.
- Allergen note: contains eggs, dairy, and gluten unless adapted; adjust for nut allergies if using toppings. Aim for one generous slice per person when serving with sides.
Troubleshooting Common Issues
- Soggy center: Usually from too much custard or very fresh bread. Use thicker, stale bread and press down gently to remove excess custard before baking.
- Bananas turned to mush: They were overcooked or very ripe; caramelize briefly and add them toward the end of assembly to keep texture.
- Top burns but center is underdone: Move the pan lower in the oven, tent with foil, and bake until the center registers about 160–165°F (71–74°C).
Frequently Asked Questions
Q: Can I assemble this the night before?
A: Yes—assemble and refrigerate covered overnight. The bread will absorb the custard fully and actually improve in texture. Take it straight from the fridge to the 350°F oven; add an extra 5–10 minutes to the bake time if very cold.
Q: What bread works best?
A: Day-old brioche, challah, or a thick-cut country loaf are ideal because they soak without becoming gluey. Avoid very soft sandwich loafs unless they’re slightly dried out first.
Q: Can I make this gluten-free or dairy-free without losing texture?
A: Yes. For gluten-free, choose a dense gluten-free loaf and reduce soak time slightly. For dairy-free, full-fat coconut milk gives the richest result; avoid thin plant milks unless you increase egg or binding agents.
Q: How do I know when it’s done?
A: The center should be set and slightly springy, not liquid. An instant-read thermometer should register about 160–165°F (71–74°C) in the center for a safely cooked custard without overbaking.
Caramelised Banana French Toast Bake
- Total Time: 1 hour 5 minutes
- Yield: 6–8 slices 1x
- Diet: Vegetarian
Description
A delicious and easy-to-make breakfast treat featuring caramelized bananas and a custard-like center, perfect for brunch or feeding a crowd.
Ingredients
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 4 large eggs
- 2 cups whole milk (or 1½ cups milk + ½ cup cream)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 8–10 cups cubed, slightly stale bread (brioche or challah)
Instructions
- Caramelize sliced ripe bananas in butter and brown sugar over medium heat for 2–3 minutes until golden.
- Whisk together eggs, whole milk, granulated sugar, vanilla extract, and ground cinnamon.
- Toss the cubed bread in the custard mixture and fold in the caramelized bananas.
- Press mixture into a greased 9×13-inch baking dish.
- Let sit for 30–60 minutes or overnight in the fridge.
- Bake at 350°F (175°C) for 35–45 minutes until set and golden.
Notes
Serve warm with maple syrup, Greek yogurt, or fresh berries. Leftovers reheat well.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg