Warm, cinnamon-scented, and effortless to pull together, this Overnight Baked Banana French Toast Casserole is the kind of recipe that becomes a weekend ritual. I’ve made it dozens of times for brunches and sleepy holiday mornings — it soaks up custard beautifully and bakes into a creamy, golden-top casserole that’s hard to resist. For a slightly different take, I sometimes compare techniques with a classic banana French toast casserole base to refine texture and sweetness.
Why Make This Recipe
- Hands-off convenience: prep the night before, then bake while you shower or sip coffee in the morning.
- Crowd-pleasing flavor: ripe bananas, warm spices, and a caramelized top satisfy both kids and adults.
- Texture balance: a soft, custardy interior with a slightly crisp top — elegant without effort.
- Flexible and forgiving: swaps for bread, milk, or sweeteners work well without ruining the dish.
- Personal note: I love it because ripened bananas add natural sweetness and a creamy mouthfeel that makes syrup optional. Also, if you want a fruit-forward twist, try an apple cinnamon variation for fall gatherings.
Recipe Overview
- Prep time: 20 minutes active, plus 6–12 hours overnight soak
- Cook time: 45–55 minutes at 350°F (175°C)
- Total time: 7–13 hours (mostly inactive)
- Servings: 8 (9×13-inch pan)
- Difficulty: Easy — mostly mixing, soaking, and baking
- Method: Assemble cubes of bread with a banana-spiced custard, refrigerate to hydrate, then bake until set and golden.
My Experience Making This Recipe
I tested this recipe across several bread types — brioche, challah, and day-old sandwich bread — and found brioche gives the richest result. Early tests showed under-soaking produced dry pockets, so I now always refrigerate at least 6 hours. Small tweaks like folding in mashed banana vs. layering sliced banana changed texture in pleasing ways.
How to Make Overnight Baked Banana French Toast Casserole
Start by cubing about 1 pound (10 cups) of day-old brioche or challah; stale bread soaks custard best. Whisk 6 large eggs with 2 cups whole milk, 1 cup heavy cream, 1/2 cup packed brown sugar, 2 tsp vanilla, 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt; stir in 2 mashed ripe bananas and 2 tbsp melted butter. Toss the bread cubes with the custard in a greased 9×13-inch baking dish, pressing down so bread is submerged, then cover and refrigerate 6–12 hours. Remove from fridge 20–30 minutes before baking, top with sliced banana and chopped pecans if you like, and bake at 350°F (175°C) for 45–55 minutes until puffed and a tester inserted near center reads 165°F (74°C).
Ingredients (tested)
- 10 cups cubed day-old brioche or challah (about 1 lb)
- 3 ripe bananas (2 mashed for custard + 1 sliced for top)
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 2 tbsp unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Equipment: 9×13-inch baking dish, large mixing bowl, whisk, rubber spatula, instant-read thermometer, and baking sheet to place under the dish if you want to catch spills.
Expert Tips for Success
- Use slightly stale bread: day-old brioche or challah soaks evenly without turning mushy. Fresh bread will absorb too much and collapse.
- Measure custard depth: aim for custard to come about 3/4 up the bread cubes; that ratio yields a creamy center and sturdy slices.
- Temper your baking time with a thermometer: an internal temp of 165°F (74°C) guarantees set custard without overbaking.
- For even soaking, stir the mixture every 15–20 minutes during the first hour in the fridge to distribute custard; it prevents dry pockets. Also consider making a protein-forward brunch combo using a cottage cheese egg casserole alongside it for variety.
- Get a crisp top by broiling 2–3 minutes at the end (watch closely) or sprinkle a thin streusel of brown sugar and butter before baking.
How to Serve Overnight Baked Banana French Toast Casserole
- Classic: warm with a dusting of powdered sugar and pure maple syrup or warmed caramel sauce.
- Toppings: toasted pecans, fresh berries, or a dollop of Greek yogurt for tang and protein.
- Make it a brunch spread: serve with scrambled eggs and a crisp side like mini herb potatoes or baked French dip biscuits for a heartier meal.
- Presentation tip: bake in a white or light-colored dish for the best contrast with the golden top and sliced bananas.
Storage and Reheating Guide
- Refrigerator: Store cooled leftovers in an airtight container or cover the baking dish tightly; keep up to 4 days.
- Freezing: Cut into individual portions and freeze in single layers on a sheet pan; once firm, stack with parchment between slices in a freezer-safe container for up to 2 months.
- Reheat from fridge: Microwave individual portions 60–90 seconds or warm in a 350°F oven for 15–20 minutes covered, then 3–5 minutes uncovered to refresh the top.
- Reheat from frozen: thaw overnight in fridge, then reheat as above; or bake frozen portions at 350°F for 25–30 minutes, covered for the first 15 minutes.
Recipe Variations
- Gluten-free: swap in gluten-free brioche or a sturdy gluten-free sandwich loaf and check soak time — some gluten-free breads absorb faster.
- Dairy-free: replace milk and cream with full-fat coconut milk (1:1) and use dairy-free butter; reduce added sweetener slightly if using sweetened coconut milk.
- Lower-sugar: use 1/4 cup maple syrup in the custard and omit brown sugar, or substitute 1/3 cup pure monk fruit sweetener.
- Fruit-forward: fold 1 cup chopped apples and 1 tsp cinnamon into the custard for an apple-cinnamon twist, or fold in berries just before baking to avoid bleeding.
Nutritional Highlights
- Banana adds potassium and natural sweetness, reducing the need for extra sugar.
- Using whole milk and eggs provides satisfying protein and fat, which improves satiety at breakfast.
- Allergen info: contains eggs, dairy, wheat (unless adapted); note nuts if used as topping. For portion guidance, one serving (1/8th) is appropriate for a main dish at brunch.
Troubleshooting Common Issues
- Casserole is soggy in the center: likely underbaked or insufficient internal temp — bake until center reaches 165°F and edges are puffed. If top browns too fast, tent with foil and continue baking.
- Dry or crumbly slices: bread was too fresh or custard ratio was low; next time use slightly stale bread and ensure custard covers bread by about 3/4 depth before refrigerating.
- Bananas turn brown on top: brush slices with a light squeeze of lemon juice before topping or add them after the first 20–30 minutes of baking.
Frequently Asked Questions
Q: Can I use frozen bread or fresh bread for this recipe?
A: Fresh bread can work but tends to collapse and become gummy because it soaks too quickly. Thaw frozen bread fully and let it sit uncovered for an hour to firm up, or use day-old/stale bread for best texture.
Q: How long can I soak the casserole before baking?
A: 6–12 hours is ideal for full hydration and flavor melding. You can soak up to 24 hours safely in the refrigerator, but textures may start to soften excessively after that point.
Q: Can I make this dairy-free or vegan?
A: Yes — use full-fat coconut milk plus a thickener like 2 tbsp ground flax mixed with 6 tbsp water (per egg) for a vegan binder, and replace melted butter with coconut oil. Expect slight texture changes.
Q: How do I know when it’s done without a thermometer?
A: Look for puffed edges, a golden-brown top, and a lightly jiggle-free center — the center should no longer look wet. If you see custard pooling, continue baking and check every 5–7 minutes.