Overnight Baked Banana French Toast (Print version)
A make-ahead banana French toast bake with custardy bread, cinnamon, ripe bananas, and a crisp brown sugar crumb topping.
# Ingredients:
For the casserole
01 -
1 lb (450 g) sourdough or French bread, cut into 1-inch cubes
02 -
5 ripe medium bananas, divided
03 -
8 large eggs
04 -
2 cups (480 ml) whole milk
05 -
1/2 cup (120 ml) heavy cream
06 -
1/4 cup (50 g) granulated sugar
07 -
1/4 cup (55 g) packed light brown sugar
08 -
2 teaspoons vanilla extract
09 -
1 1/2 teaspoons ground cinnamon
10 -
1/4 teaspoon ground nutmeg
11 -
1/2 teaspoon fine salt
For the crumb topping
12 -
3/4 cup (95 g) all-purpose flour
13 -
1/2 cup (110 g) packed light brown sugar
14 -
1 teaspoon ground cinnamon
15 -
6 tablespoons (85 g) cold unsalted butter, cubed
16 -
Maple syrup, for serving
# Instructions:
01 -
Grease a 9x13-inch baking dish. Add the bread cubes in an even layer.
02 -
Mash 2 bananas in a large bowl. Whisk in the eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until combined.
03 -
Slice the remaining 3 bananas. Pour the custard over the bread, add the sliced bananas, and gently fold so the bread is evenly moistened. Cover and refrigerate for 8-12 hours.
04 -
Remove the dish from the refrigerator while the oven heats to 350°F (175°C). Cover loosely with foil and bake for 25 minutes.
05 -
Stir the flour, brown sugar, and cinnamon in a bowl. Rub in the cold butter until crumbly. Scatter over the casserole.
06 -
Bake uncovered for 20-25 minutes, until the top is golden and the center is set. Rest for 10 minutes, then serve warm with maple syrup.
# Good to know:
01 -
Best soaked overnight for 8-12 hours.
02 -
Let the baked casserole rest 10 minutes before slicing.
03 -
Refrigerate leftovers within 2 hours.