Overnight Baked Banana French Toast (Print-Friendly Version)
Make-ahead banana French toast with cinnamon, streusel topping, and tender bread; perfect for a crowd-friendly breakfast.
# List of Ingredients:
→ Casserole Base
01 -
450 g sourdough or French bread, cut into chunks
02 -
8 large eggs
03 -
480 ml whole or 2% milk
04 -
120 ml heavy whipping cream
05 -
104 g granulated sugar
06 -
36 g light brown sugar, unpacked
07 -
2 teaspoons vanilla extract
08 -
1.5 teaspoons ground cinnamon
09 -
6–7 medium bananas, chopped into small pieces
→ Streusel Topping
10 -
98 g all-purpose flour
11 -
169 g firmly packed brown sugar
12 -
1 teaspoon ground cinnamon
13 -
112 g salted butter, cut into pieces
# How to Prepare:
01 -
Grease a 33 × 23 cm (9 × 13 inch) baking dish to ensure easy removal after baking.
02 -
Place bread chunks in a large mixing bowl. In a separate bowl, thoroughly whisk eggs, milk, cream, granulated sugar, light brown sugar, vanilla extract, and ground cinnamon.
03 -
Pour the custard mixture over the bread. Add chopped bananas, then gently fold to evenly distribute ingredients.
04 -
Transfer the mixture to the prepared baking dish, spreading evenly. Cover and refrigerate overnight to allow the bread to fully soak.
05 -
Preheat oven to 176°C (350°F). Bake the casserole for 35–40 minutes or until golden and set to preference.
06 -
While the casserole bakes, combine flour, brown sugar, and ground cinnamon in a bowl. Add chilled butter and mix with a fork or fingertips until a crumbly texture forms.
07 -
Remove the casserole from the oven once nearly done. Sprinkle streusel evenly over the surface. Return to the oven and bake for an additional 5 minutes, allowing topping to melt and set.
08 -
Portion the baked casserole while warm. Serve as is or with maple syrup if desired.
# Additional Information:
01 -
For even banana distribution, slice bananas and quarter each slice before adding to the bread mixture.