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If you want a breakfast that feels like a warm hug, throw together this dreamy banana french toast bake the night before. It's all about chunky bread, gooey-soft bananas, and a sweet cinnamon topping that crisps up perfectly. Whenever my family’s around for the holidays or I’m looking to impress overnight guests without breaking a sweat, this is our go-to.
When my folks visited on weekends, this banana french toast dish always hit the table. I still hear everyone crowding by the oven, noses in the air, chasing those cozy caramelized banana smells wafting out.
Ingredients
- Bananas: Chopped up and ripe, they’re the main event—go for bananas speckled with brown for extra sweetness
- Milk and heavy cream: Makes everything soft and lush, and trust me, whole milk is the winner here
- Sourdough or French bread: Big chunks work best; day-old is even better for soaking up all that creamy goodness
- All-purpose flour: Needed for that crumbly topping—bleached or unbleached both do the job
- Butter: Keep it cold and dice it up; you’ll mash it into the streusel for epic crunch, and salted butter kicks it up
- Ground cinnamon: Adds that warm, cozy vibe—fresh is best
- Cinnamon and more brown sugar for the streusel: This crumbly layer is the reason everyone fights for the corners
- Large eggs: These guys turn bread into soft custard, and golden yolks mean tastier bites
- Vanilla extract: Real vanilla makes everything better, nailing that deep banana flavor
- Sugar and brown sugar: Two sugars for those caramel hints and an extra hit of sweetness
Step-by-Step Instructions
- Serve Warm:
- Once it’s out of the oven, give it a few minutes to cool off. Slice big squares and pile on syrup or fresh banana slices if you’re feeling fancy.
- Finish with Streusel Topping:
- About five minutes before pulling it from the oven, load on the crumb topping. Let it melt and go golden, then you’re good to go.
- Make the Streusel:
- While things bake, smash flour, brown sugar, cinnamon, and those butter cubes together until you get chunky, crumbly bits.
- Bake the Casserole:
- Heat your oven to 350°F. Put the dish on the middle rack and bake for thirty-five to forty minutes (less for softer, more for toasty edges).
- Assemble and Refrigerate Overnight:
- Dump the mixture into the dish, smooth the top, seal tight with foil or wrap, and stash it in the fridge until morning.
- Combine Banana and Bread Mixture:
- Pour the egg mix all over the bread chunks, toss on the bananas, and gently fold it together—don’t smush them.
- Prepare the Bread and Egg Mixture:
- Chop the bread into chunky bits and toss in a big bowl. Whisk eggs, milk, cream, both sugars, vanilla, and cinnamon in another bowl.
- Grease the Casserole Dish:
- Butter up or spray a thirteen by nine pan, making sure you cover every little corner so nothing glues itself down.
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I like to save the tough heel pieces of bread for this dish—they drink up all the custard. I’m obsessed with the super crispy streusel corners, while my kids get a kick out of decorating the top with extra banana before serving.
Storage Tips
Let what’s left cool before you cover and stash it in the fridge—just keep it in the same baking pan. Goes right in the microwave and still tastes awesome the next day. Freezing? Cool, then wrap up pieces tight in plastic or foil and save for up to two months.
Ingredient Swaps
Any good crusty loaf does the trick—try swapping in challah or brioche if you’re feeling extra. If dairy isn’t your thing, coconut or oat milk and a creamy plant option work instead. You could swap bananas for thin cut apples or berries, but bananas make it the most moist.
Serving Ideas
Scatter strawberries, blueberries, or sliced almonds on top to make it look snazzy. Warm syrup or a sprinkle of powdered sugar adds that sweet finish. My niece’s birthday? We did whipped cream and cocoa once, and now it’s a tradition.
Cultural Background
This kind of french toast bake took off in American brunch life since it’s super simple and feeds a crew. It’s part classic French pain perdu and part all-American comfort food—a must-have for holidays and big family breakfasts.
Recipe Questions & Answers
- → Can I use another type of bread?
You bet! Brioche or challah make it really rich and soft, but French bread or sourdough hold up best.
- → Do the bananas need to be very ripe?
You’ll get the sweetest, strongest banana flavor with super ripe bananas, so go for spotty ones.
- → Can I assemble in advance?
For sure. Put it all together before you head to bed and bake it the next morning. Super simple.
- → How do I store leftovers?
Just wrap it up and keep in the fridge up to three days. Warm slices in the oven or microwave when you’re ready to eat.
- → Can this be frozen?
Yep. After you bake and cool it, freeze snug individual servings. They’ll keep for about two months.