I make this dish on slow weekend mornings. I put it together the night before and bake it in the morning. Overnight Baked Banana French Toast Casserole became my go-to when I needed a warm, ready breakfast for guests or a quick family meal.
I like that it frees up the morning. I often swap bread or bananas to match what I have. When I try a new twist, I check a cozy French toast casserole for ideas and small swaps.
This recipe makes a baked French toast that soaks overnight. It uses bread, eggs, milk, cream, sugar, and bananas. The top becomes golden and slightly crisp while the inside stays soft and custardy. People often make it for weekend brunch, holiday mornings, or when they want a hands-off warm meal that feeds a group. For a simpler, classic take, you can compare to a traditional version to see the small differences.
Why make this recipe
This dish saves time on busy mornings. You do most work the night before. It tastes sweet, warm, and mild with banana and cinnamon notes. The recipe is flexible. You can change bread, milk, or toppings to match what you have. It feeds many people without standing at the stove. It also warms the house and makes a simple dessert if you want to serve it after dinner.
How to make this recipe
Mixing and resting are the main ideas. You cut the bread and mix a custard of eggs, milk, and cream. Then you stir in bananas and pour the mix over the bread. Cover and chill so the bread soaks up the custard overnight. In the morning you bake until the top is golden and the center is set. This plan lets the flavors blend and gives you a creamy inside with a browned top. Try this recipe when you want an easy, baked breakfast ready at wake-up.
Ingredients
1 lb sourdough or French bread, cut into chunks
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
6-7 medium bananas, chopped
3/4 cup all-purpose flour (for streusel topping)
1/2 cup salted butter
Use a sturdy bread like sourdough so the pieces hold up after soaking. Whole milk and cream give a rich, smooth custard. Eggs set the mixture into a soft custard. Bananas add sweetness and texture. The flour and butter make a simple streusel that gives a crunchy finish. Salted butter adds a touch of savory balance to the sweet topping.
Directions
Grease a 9×13 inch casserole dish.
In a large bowl, combine bread chunks and set aside.
In another bowl, whisk together eggs, milk, cream, sugars, vanilla extract, and cinnamon.
Pour the egg mixture over the bread and add chopped bananas; stir gently until well combined.
Transfer to the greased casserole dish, cover tightly with plastic wrap, and refrigerate overnight.
Preheat oven to 350°F (176°C) the next morning.
Bake uncovered for about 35-40 minutes until golden brown on top.
For the streusel topping, mix flour, brown sugar, cinnamon, and butter until crumbly; add on top of casserole during final five minutes of baking.
Notes: Greasing the pan stops sticking and makes it easy to serve. Letting the bread soak ensures a custardy center. Stir gently so the bread and bananas do not break down too much. Adding the streusel at the end keeps it crumbly instead of soggy.
How to serve this recipe
Serve warm from the oven. Top with a little maple syrup, a dusting of powdered sugar, or plain yogurt. Add nuts or a drizzle of caramel for more texture and flavor. This meal works for family brunches, a holiday spread, or a simple weekend breakfast. For a different feel, try a churro stuffed option on the side as a fun contrast.
How to store this recipe
Cool the casserole before storing. In the fridge, cover tightly and eat within 3–4 days. For longer storage, cut into portions and freeze in airtight containers or freezer bags for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 325°F until warm, or microwave single portions for a quick meal. If the streusel softens in the fridge, crisp it in the oven for a few minutes before serving.
Tips to make this recipe
Use day-old bread if you can; it soaks better without turning mushy. Cut bread into even chunks so it bakes evenly. If your bananas are very ripe, reduce added sugar a bit. Do not mash the bananas; leave small pieces for texture. If the top browns too fast, tent with foil and finish baking. For extra flavor, add a splash of rum or brandy to the custard. Try to use the full amount of custard so the bread gets moist through and through. Also try to avoid over-stirring when adding the egg mix so the bread keeps some shape. Use the full name once when you need to check a specific recipe note: Overnight Baked Banana French Toast Casserole can handle small swaps.
Variation
Swap sourdough for challah or brioche for a richer base. Use almond or oat milk for a dairy-free twist, but the texture will be lighter. Add toasted nuts, chocolate chips, or berries for extra flavor. You can skip the streusel and top with sliced bananas and brown sugar. If you prefer less banana flavor, use fewer bananas or slice them thin. The dish is forgiving, so simple swaps work well without breaking the result.
FAQs
Q: Can I use stale bread?
A: Yes. Stale or day-old bread soaks better and holds texture.
Q: Can I use low-fat milk?
A: Yes, but the custard will be less rich.
Q: Do I need to cover it overnight?
A: Yes. Covering keeps it from drying out and from fridge smells.
Q: Can I double the recipe?
A: You can, but use two pans so it bakes evenly.
Q: Can I add other fruits?
A: Yes. Apples or berries work, though bake time may change.
Conclusion
This baked French toast is a simple routine for busy mornings and small gatherings. It gives a soft, custardy inside with a warm banana flavor and an easy crunchy top option. Make it the night before to save time and stress. For another take with similar prep and comfort, see this version on Life Love and Sugar, or try a banana bread spin at Binge Worthy Bites for more ideas.
Print
Overnight Baked Banana French Toast Casserole
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm, custardy baked French toast dish filled with bananas, perfect for busy weekends or family brunches.
Ingredients
- 1 lb sourdough or French bread, cut into chunks
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 6–7 medium bananas, chopped
- 3/4 cup all-purpose flour (for streusel topping)
- 1/2 cup salted butter
Instructions
- Grease a 9×13 inch casserole dish.
- In a large bowl, combine bread chunks and set aside.
- In another bowl, whisk together eggs, milk, cream, sugar, vanilla extract, and cinnamon.
- Pour the egg mixture over the bread and add chopped bananas; stir gently until well combined.
- Transfer to the greased casserole dish, cover tightly with plastic wrap, and refrigerate overnight.
- Preheat oven to 350°F (176°C) the next morning.
- Bake uncovered for about 35-40 minutes until golden brown on top.
- For the streusel topping, mix flour, brown sugar, cinnamon, and butter until crumbly; add on top of casserole during final five minutes of baking.
Notes
Greasing the pan stops sticking and makes it easy to serve. Letting the bread soak ensures a custardy center. Stir gently so the bread and bananas do not break down too much. Adding the streusel at the end keeps it crumbly instead of soggy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 280mg
