Overnight Baked Banana Toast (Print Version)
Warm baked banana toast with streusel, ideal for breakfast or brunch.
# Ingredients:
→ Casserole
01 -
1 lb sourdough or French bread, cut into chunks
02 -
8 large eggs
03 -
2 cups (480ml) whole or 2% milk
04 -
1/2 cup (120ml) heavy whipping cream
05 -
1/2 cup (104g) granulated sugar
06 -
1/4 cup (36g) light brown sugar, unpacked
07 -
2 tsp vanilla extract
08 -
1 1/2 tsp ground cinnamon
09 -
6–7 medium bananas, chopped
→ Streusel Topping
10 -
3/4 cup (98g) all-purpose flour
11 -
3/4 cup (169g) firmly packed brown sugar
12 -
1 tsp ground cinnamon
13 -
1/2 cup (112g) salted butter, cut into pieces
# Instructions:
01 -
Grease a 9×13 inch casserole dish.
02 -
Add the bread chunks to a large bowl and set aside.
03 -
In another large bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, and cinnamon.
04 -
Pour the egg mixture over the bread chunks and add the chopped bananas, then gently stir to combine everything.
05 -
Pour the bread mixture into the prepared casserole dish and spread evenly. Cover the dish and refrigerate overnight.
06 -
When ready to bake, preheat the oven to 350°F (176°C).
07 -
Bake the casserole for 35–40 minutes, or until it reaches your desired level of doneness.
08 -
While the casserole bakes, combine the flour, brown sugar, and cinnamon for the streusel in a bowl. Add the butter and mash into the mixture until crumbly.
09 -
Remove the casserole from the oven when it’s nearly done and sprinkle the streusel over the top.
10 -
Return the casserole to the oven and bake for an additional 5 minutes, or until the streusel is melted and golden.
11 -
Serve the warm casserole with syrup.