Description
A warm, custardy baked French toast dish filled with bananas, perfect for busy weekends or family brunches.
Ingredients
Scale
- 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