Description
Whipping up Bananas Foster French Toast Bake brings pure breakfast comfort straight to your morning table. Creamy caramelized bananas nestled between golden bread slices make weekend brunch feel like a delightful New Orleans-inspired celebration.
Ingredients
Scale
Main Ingredients:
- 1 loaf (15 oz) French bread
- 8 large eggs
- 3 ripe bananas
- 1 cup milk
- 1 cup half and half
Filling Ingredients:
- 6 tablespoons unsalted butter
- ¾ cup light brown sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons light brown sugar
Topping Ingredients:
- ⅓ cup light brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 2 pinches salt
Instructions
- Melt 6 tablespoons unsalted butter in a skillet at medium heat, creating a smooth caramel base.
- Add ¾ cup packed brown sugar, 2 tablespoons maple syrup, and a pinch of salt, stirring until completely combined.
- Remove the skillet from heat and gently fold in 3 sliced ripe bananas, allowing the mixture to cool naturally.
- Whisk 8 large eggs, 1 cup milk, 1 cup half and half, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 1 tablespoon vanilla extract in a large mixing bowl.
- Grease a 2 ½ to 3-quart casserole dish with butter or cooking spray.
- Layer half of the cubed French bread (15 oz loaf) across the bottom of the dish.
- Spoon half the banana mixture evenly over the bread layer.
- Repeat the layering with remaining bread cubes and banana mixture.
- Pour the egg custard slowly and evenly over the bread, pressing gently to ensure complete absorption.
- Cover the dish and refrigerate overnight to let flavors meld.
- Mix ⅓ cup packed brown sugar, ⅓ cup flour, ½ teaspoon cinnamon, and a pinch of salt in a small bowl.
- Add 3 tablespoons softened butter and combine until the mixture resembles wet sand.
- Refrigerate the topping mixture until ready to bake.
- Preheat your oven to 350°F.
- Remove the casserole from the refrigerator and sprinkle the prepared topping evenly across the surface.
- Bake uncovered for 40-55 minutes, watching for a golden, puffy appearance.
- Allow the bake to rest for 5-10 minutes after removing from the oven.
- Serve warm with optional toppings like maple syrup, whipped cream, chopped nuts, or fresh banana slices.
Notes
- Soak bread overnight to ensure the custard fully penetrates each cube, creating a rich, tender texture.
- Room temperature ingredients blend more smoothly, so take eggs and dairy out of the refrigerator 30 minutes before mixing.
- For a gluten-free version, swap regular bread with gluten-free challah or brioche and use a cup-for-cup gluten-free flour blend.
- Ripe bananas with brown spots work best, delivering deeper caramel flavor and natural sweetness to the dish.
- Prep Time: 8 hours 40 minutes
- Cook Time: 50 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 309 kcal
- Sugar: 27 g
- Sodium: 167 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 125 mg