Description
Banana croissant french toast casserole brings comfort straight to your breakfast table with layers of buttery croissants, ripe bananas, and a creamy egg mixture that bakes into pure morning magic. Weekend brunch champions will devour this simple yet impressive dish that feels like a warm morning hug from your favorite bakery.
Ingredients
Scale
Main Ingredients:
- 6 large croissants
- 4 bananas
- 6 eggs
Liquid and Binding Ingredients:
- 1 cup whole milk
- ½ cup heavy cream
- ¼ cup maple syrup
- 2 tablespoons unsalted butter
Flavor and Topping Ingredients:
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup chopped pecans
Instructions
- Tear 6 large croissants into 1-inch chunks, spreading them across a greased 9×13 inch baking dish.
- Slice 4 bananas into thin rounds, distributing them evenly over the croissant pieces.
- Whisk together 6 eggs, 1 cup whole milk, ½ cup heavy cream, ¼ cup brown sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, and ¼ tsp salt in a large mixing bowl until completely smooth.
- Gently pour the egg mixture over croissants and bananas, ensuring every piece becomes thoroughly moistened.
- Cover the baking dish with plastic wrap and refrigerate for a minimum of 2 hours, allowing flavors to meld together.
- Remove the casserole from the refrigerator and let it sit at room temperature while preheating the oven to 350°F.
- Unwrap the dish and dot the surface with 2 tbsp unsalted butter, placing small pieces strategically across the top.
- Slide the casserole into the preheated oven and bake for 35-40 minutes, watching for a golden brown top and a set center.
- Once baked, remove from the oven and allow the casserole to rest for 10 minutes, helping it firm up slightly.
- Drizzle ¼ cup maple syrup across the surface and sprinkle ¼ cup chopped pecans over the entire dish.
- Serve the casserole warm, scooping directly from the baking dish.
Notes
- Prep the croissants the day before to let them soak up all the delicious custard mixture, which helps create a richer, more custardy texture.
- Make sure to tear the croissants into similar-sized chunks so they cook evenly and absorb the egg mixture consistently.
- If lactose intolerant, swap heavy cream for coconut milk and use dairy-free butter to make this recipe friendly for sensitive stomachs.
- Experiment with different nuts like walnuts or almonds instead of pecans for a fresh twist on the classic topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 160 mg