Description
A warm, cinnamon-scented, and easy-to-make banana French toast casserole that’s perfect for brunch and holiday mornings.
Ingredients
Scale
- 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)
Instructions
- Start by cubing the bread.
- Whisk the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt.
- Stir in the mashed bananas and melted butter.
- Toss the bread cubes with the custard in a greased baking dish.
- Press down the bread to ensure it is submerged, cover, and refrigerate for 6–12 hours.
- Remove from fridge 20–30 minutes before baking.
- Top with sliced bananas and chopped pecans if desired.
- Bake at 350°F (175°C) for 45–55 minutes until puffed and set.
Notes
For best results, use slightly stale bread and ensure the custard covers the bread well to avoid dry pockets.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg