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Banana French Toast Casserole

A deliciously soft and custardy Banana French Toast Casserole, perfect for brunch, featuring ripe bananas and a crunchy streusel topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 9 hours
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole Base
  • 1 pound loaf sourdough or French bread, cut into chunks Use sturdy bread for best results.
  • 8 large eggs Crack and whisk together.
  • 2 cups whole or 2% milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, unpacked
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 6–7 medium bananas, chopped Use ripe bananas for sweetness.
For the Streusel Topping
  • 3/4 cup all-purpose flour
  • 3/4 cup brown sugar, firmly packed
  • 1 teaspoon cinnamon
  • 1/2 cup unsalted butter, cut into pieces Keep cold for best texture.

Method
 

Preparation
  1. Grease a 9x13 inch casserole dish thoroughly with butter or non-stick spray.
  2. Cut your loaf of sourdough or French bread into chunks and place in a large mixing bowl.
  3. In a separate bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, and cinnamon.
  4. Pour the egg mixture over the bread and add chopped bananas. Stir gently to combine.
  5. Transfer the mixture to the greased casserole dish and cover with plastic wrap. Refrigerate overnight.
Baking
  1. Preheat the oven to 350°F (176°C) the next morning. Allow the casserole to sit at room temperature for 15-20 minutes.
  2. Bake uncovered for 35-40 minutes until the top is golden and the center is set.
  3. While baking, make the streusel topping by mixing flour, brown sugar, and cinnamon, then adding cold butter and mixing until crumbly.
  4. Five minutes before the casserole ends baking, crumble the streusel topping over the casserole and bake for an additional 5 minutes.
  5. Remove from the oven and let rest for 5 minutes before serving.

Notes

Ripe bananas enhance sweetness. Day-old bread works best. Store leftovers in the fridge for up to 3 days.