I made a French Toast Casserole that turns sad grocery-store bananas into something you’ll fight over.

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I’m obsessed with this Overnight Baked Banana French Toast Casserole because it tastes like breakfast but better. I love the sticky, caramelized banana top and the way the custard soaks into challah bread until it’s silly soft.

It’s wreck-your-pajamas delicious, and I never feel bad serving it at brunch. The smell pulls people into the kitchen.

And the best mornings start with forkfuls heavy with bananas and a hit of cinnamon. I eat this straight from the dish, with maple syrup if I want to feel fancy.

No fuss, just breakfast that actually matters. Worth every messy bite, every morning.

Ingredients

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Soft, pillowy base that soaks up custard.
Sweet banana slices that melt into pockets.
Eggs give custardy richness and structure.
Milk makes the bake creamy and mellow.
Basically, cream adds extra silk and luxury.
Sugar sweetens evenly without being fussy.
Brown sugar brings warm, caramel undertones.
Pure vanilla makes it smell like home.
Plus, cinnamon adds cozy warmth and depth.
Salt cuts sweetness and boosts flavors.
Butter lends richness and golden, toasty edges.
Nuts give crunch and a toasty contrast.
Maple syrup adds sticky, classic breakfast sweetness.
Powdered sugar makes it look bakery-pretty.

Ingredient Quantities

1 loaf challah or brioche bread, day old, about 12 to 14 oz (roughly 10 to 12 cups cubed)

3 ripe bananas, sliced

6 large eggs

2 cups whole milk

1/2 cup heavy cream

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 tablespoon pure vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

4 tablespoons unsalted butter, melted (plus extra for greasing)

1/2 cup chopped pecans or walnuts, optional

Maple syrup for serving, optional

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350 F and butter a 9×13 inch baking dish well with some of the melted butter so nothing sticks.

2. Cube the day old challah or brioche into roughly 1 inch pieces until you have about 10 to 12 cups and layer half of them in the prepared dish.

3. Scatter the sliced bananas over the first bread layer, sprinkle half the chopped pecans or walnuts if using, then top with the remaining bread cubes.

4. In a large bowl whisk together 6 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until smooth and the sugars are mostly dissolved.

5. Pour the custard evenly over the bread, pressing gently with a spatula or your hands so the bread soaks up the liquid. Drizzle the remaining melted butter over the top for extra richness.

6. If you want a little crunch, sprinkle the remaining chopped nuts over the top, then cover the dish tightly with plastic wrap or foil and refrigerate overnight or at least 6 hours so it soaks up all the custard.

7. The next morning remove the casserole from the fridge while the oven warms to 350 F, uncover and let sit 10 minutes. If your bread was fresh not day old, toast it 10 minutes at 300 F first so it’s not soggy.

8. Bake uncovered on the middle rack for 45 to 55 minutes or until the top is golden and the center is set and not jiggly. If the top browns too fast loosely tent with foil.

9. Let the casserole rest 10 to 15 minutes before serving so it firms up. Dust with powdered sugar if you like and serve warm with maple syrup on the side.

10. Leftovers reheat nicely in the oven at 325 F for 10 to 15 minutes or in the microwave for a minute. Tip: for extra caramel flavor sprinkle a tablespoon of brown sugar over the top before baking.

Equipment Needed

1. 9×13 inch baking dish, well buttered
2. large mixing bowl for the custard
3. whisk (or fork if you gotta)
4. measuring cups and spoons
5. rubber spatula or wooden spoon
6. sharp knife and cutting board for cubing the bread and slicing bananas
7. baking sheet (to toast fresh bread if needed)
8. plastic wrap or foil for chilling, plus oven mitts for baking

FAQ

Q: Can I use a different bread than challah or brioche?

A: Yes. Any sturdy, slightly stale white or egg bread works well, like French bread or a good sandwich loaf. Avoid thin, soft breads that will turn to mush. Day old or lightly toasted cubed bread soaks up the custard without collapsing.

Q: Do I have to let it sit overnight?

A: You should if you want the best texture. Overnight chilling gives the custard time to fully soak into the bread so you get creamy centers and crisp edges. If you forget, let it sit at least 1 hour before baking, but results wont be as even.

Q: Can I make it dairy free or use low fat milk?

A: Yes. Swap whole milk and cream for a full fat non dairy like canned coconut milk or cashew milk for creaminess. Using low fat milk will work but it will be less rich and custardy. Adjust sweetness to taste.

Q: How do I keep the bananas from turning brown?

A: Toss banana slices with a teaspoon of lemon juice before layering, or press them into the custard so they stay moist. They may still darken a little on the surface but the flavor stays fine after baking.

Q: Can I prepare and freeze this casserole?

A: Yes. Assemble in a freezer safe dish, cover tightly, and freeze before the overnight soak step. Thaw in the fridge overnight, then bake as directed. Baking time might be slightly longer if it isnt fully thawed.

Q: Any tips for getting a crunchy top?

A: Sprinkle chopped pecans or walnuts mixed with a little brown sugar on top before baking, or dot with extra melted butter. Bake until the top is golden and firm, and if needed broil 1 to 2 minutes with close watch to avoid burning. Serve right away for best crunch.

Overnight Baked Banana French Toast Casserole Breakfast Recipe Substitutions and Variations

1 loaf challah or brioche: swap with a day old French bread or a crusty country loaf, or even a sandwich loaf if thats what youve got
3 ripe bananas: use 1 cup applesauce stirred in for sweetness and moisture, or 1 1/2 cups diced apples or pears for a firmer, less banana-forward bake
6 large eggs: replace with 6 tablespoons ground flax mixed with 18 tablespoons water (let sit 5 mins) for an egg-free version, or use 3/4 cup egg substitute for fewer cholesterol concerns
2 cups whole milk and 1/2 cup heavy cream: use 2 1/2 cups unsweetened almond milk plus 2 tablespoons coconut cream for richness, or swap all dairy for full fat coconut milk if you want it dairy free

Pro Tips

1) Use really stale bread, not fresh, otherwise it gets mushy. If you only have fresh, toast the cubes for 8 to 12 minutes first so they soak up the custard instead of turning to mush.

2) Let it soak long, like overnight if you can. Press the bread down a few times so every piece drinks the custard, it makes the inside custardy not dry. But dont overfill the dish or the top will be soggy.

3) Put the bananas between layers, not all on top, that keeps them from burning or turning into a puddle on the surface. If your bananas are super ripe, slice them thicker so they dont disappear into the custard.

4) For a golden, slightly crunchy top sprinkle a tablespoon of brown sugar or a few extra knobs of butter over the top before baking, and if it browns too fast tent with foil halfway through. Also toss the nuts in a little butter and toast them first for more flavor.

5) Let it rest after baking, at least 10 minutes, it will firm up and slice nicer. Reheat in the oven not the microwave when possible, microwave makes it rubbery.

Overnight Baked Banana French Toast Casserole Breakfast Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made a French Toast Casserole that turns sad grocery-store bananas into something you’ll fight over.

Servings

servings

Calories

488

kcal

Equipment: 1. 9×13 inch baking dish, well buttered
2. large mixing bowl for the custard
3. whisk (or fork if you gotta)
4. measuring cups and spoons
5. rubber spatula or wooden spoon
6. sharp knife and cutting board for cubing the bread and slicing bananas
7. baking sheet (to toast fresh bread if needed)
8. plastic wrap or foil for chilling, plus oven mitts for baking

Ingredients

1 loaf challah or brioche bread, day old, about 12 to 14 oz (roughly 10 to 12 cups cubed)
3 ripe bananas, sliced
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted (plus extra for greasing)
1/2 cup chopped pecans or walnuts, optional
Maple syrup for serving, optional
Powdered sugar for dusting, optional

Directions

Preheat oven to 350 F and butter a 9×13 inch baking dish well with some of the melted butter so nothing sticks.
Cube the day old challah or brioche into roughly 1 inch pieces until you have about 10 to 12 cups and layer half of them in the prepared dish.
Scatter the sliced bananas over the first bread layer, sprinkle half the chopped pecans or walnuts if using, then top with the remaining bread cubes.
In a large bowl whisk together 6 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until smooth and the sugars are mostly dissolved.
Pour the custard evenly over the bread, pressing gently with a spatula or your hands so the bread soaks up the liquid. Drizzle the remaining melted butter over the top for extra richness.
If you want a little crunch, sprinkle the remaining chopped nuts over the top, then cover the dish tightly with plastic wrap or foil and refrigerate overnight or at least 6 hours so it soaks up all the custard.
The next morning remove the casserole from the fridge while the oven warms to 350 F, uncover and let sit 10 minutes. If your bread was fresh not day old, toast it 10 minutes at 300 F first so it’s not soggy.
Bake uncovered on the middle rack for 45 to 55 minutes or until the top is golden and the center is set and not jiggly. If the top browns too fast loosely tent with foil.
Let the casserole rest 10 to 15 minutes before serving so it firms up. Dust with powdered sugar if you like and serve warm with maple syrup on the side.
Leftovers reheat nicely in the oven at 325 F for 10 to 15 minutes or in the microwave for a minute. Tip: for extra caramel flavor sprinkle a tablespoon of brown sugar over the top before baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.