Overnight Banana French Toast Bake

This overnight baked banana French toast casserole is my answer to cozy, make-ahead breakfasts that everyone wakes up excited for. With layers of soft bread, caramelized bananas, and a buttery streusel topping, it packs maximum comfort into every bite. It is perfect when you need a fuss-free brunch or want to surprise your family with something special.

The first time I made it, the kitchen smelled like a bakery and my family dove in before I set the table. We now look for excuses to host brunch just to make it again.

Ingredients

• Sourdough or French bread: I recommend day old bread because it soaks up the custard and gives the best texture
• Large eggs: These create that rich custardy bite so choose fresh eggs for brightest flavor
• Milk and heavy cream: Go for whole milk if possible for creaminess and depth
• Sugar and light brown sugar: Adding both gives sweetness and a just right caramel note
• Vanilla extract: Real vanilla makes all the difference so reach for pure if you can
• Ground cinnamon: A must with banana for warm spice aroma choose a fresh tin for best flavor
• Bananas: Ripe but still firm for best texture and pronounced banana taste
• All purpose flour: Foundation of the streusel and creates a crumbly topping
• Brown sugar: Use firmly packed for a rich and molasses like sweetness in the topping
• Salted butter: Cold butter makes the crumb topping irresistible

Step-by-Step Instructions

Prepare Bread:

Tear or cut your sourdough or French bread into chunky cubes and set them aside The bread will be the essential base for soaking up all the custard

Whisk Custard:

In a large mixing bowl vigorously whisk together the eggs milk heavy cream both sugars vanilla extract and cinnamon until you see no large streaks and everything looks completely blended This ensures the custard is smooth and will evenly absorb

Combine Bread and Custard:

Pour all the custard mixture directly over your bread cubes Add the chopped bananas Stir gently but thoroughly until the bread pieces are fully saturated and the banana is evenly distributed throughout

Assemble the Casserole:

Transfer the soaked bread and banana mixture into a well greased nine by thirteen inch baking dish Use a spatula to spread it evenly then cover tightly with plastic wrap or foil and refrigerate overnight to allow flavors to meld and bread to soak up every bit

Bake the Casserole:

Remove your dish from the fridge and let it sit at room temperature while the oven preheats to three hundred fifty degrees Fahrenheit Place in the center of the oven and bake for thirty five to forty minutes until puffed up and lightly golden on top

Prepare and Add Streusel:

While the casserole bakes combine all purpose flour brown sugar and cinnamon for the streusel in a bowl Cut in cold butter using a pastry blender or your fingertips until mixture is crumbly When the casserole is nearly done carefully sprinkle all the streusel over the top

Finish Baking:

Return to oven for five more minutes just until the streusel is melted and forms a golden crisp topping Keep an eye so it does not burn

Serve Warm:

Let the casserole sit for a minute after coming out of the oven then slice and serve with warm syrup or a dusting of powdered sugar

Save

My favorite part is the buttery streusel topping It always reminds me of weekend mornings when my brother and I would scrape off the top crispy pieces before mom could serve us proper slices Nothing brings back those memories quite like that cinnamon smell.

Storage Tips

Refrigerate any leftover casserole covered tightly for up to three days For longer storage you can cut individual portions wrap in plastic wrap and foil and freeze for up to two months Thaw overnight in the fridge then warm in the oven or microwave until heated through The streusel keeps a surprising amount of crunch even after reheating

Ingredient Substitutions

You can use challah or brioche instead of sourdough if you prefer a softer sweeter base Almond or oat milk works for those avoiding dairy and coconut cream can be used for a rich dairy free twist If you do not have heavy cream just use all milk The streusel can be made with plant based butter if needed

Serving Suggestions

Serve the casserole warm with a generous drizzle of maple syrup Fresh berries a dollop of whipped cream or a sprinkle of toasted nuts add even more texture and flavor For a brunch spread I love pairing it with crispy bacon and fresh fruit salad Kids love it as much as grownups for special breakfasts or lazy weekends

Cultural Origins

French toast casserole stems from the age old tradition of bread pudding a way to use up stale bread and turn it into something indulgent While French toast itself has deep roots in European cuisine this American take makes it practical and festive for holidays and gatherings My family always calls it banana bread pudding even if it is technically French toast

Recipe Questions

→ Can I use a different type of bread?

Yes, sturdy breads like brioche or challah also work well and absorb the custard without getting mushy.

→ How ripe should the bananas be?

Bananas should be ripe with some brown spots for maximum sweetness and flavor in the bake.

→ Can I prep the dish more than one night ahead?

It's best to assemble the night before, but you can push to two nights if needed. Bread may get softer with extra soaking.

→ What can I serve alongside this French toast casserole?

Fresh fruit, whipped cream, or a dusting of powdered sugar make great accompaniments. Maple syrup is classic too.

→ Can I make it dairy-free?

Substitute dairy milk and cream with options like almond or oat milk, and swap the butter in the streusel with margarine.