Overnight Banana French Toast
Transform your mornings with this decadent and effortless Overnight Banana French Toast, a make-ahead dish that combines rich, creamy custard with the natural sweetness of ripe bananas. Layered with slices of day-old French bread and infused with a perfectly spiced mixture of cinnamon, nutmeg, and vanilla, this baked casserole is soaked overnight, allowing the flavors to meld beautifully. Each bite offers a delightful contrast of soft, custardy bread and caramelized banana slices, making it a perfect choice for brunch gatherings or holiday breakfasts. Simply pop it in the oven the next day for a stress-free meal that’s golden, aromatic, and irresistibly delicious. Top it off with a drizzle of maple syrup and a sprinkle of powdered sugar for the ultimate indulgence. Perfect for feeding a crowd, this easy banana French toast casserole is sure to be a hit!
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Recipe Information
Ingredients
- 1 loaf French bread (stale or day-old)
- 3 large Ripe bananas
- 6 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 tablespoon Butter (for greasing)
- optional Maple syrup (for serving)
- optional Powdered sugar (for garnish)
Instructions
Grease a 9x13-inch baking dish with butter and set aside.
Slice the French bread into 1-inch thick slices. Layer the slices in the prepared baking dish, slightly overlapping them.
Peel and slice the bananas into rounds, about 1/4-inch thick. Tuck banana slices evenly between the bread slices, and scatter any remaining slices over the top.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until fully combined.
Pour the egg mixture evenly over the bread and bananas, ensuring all the bread is soaked. Lightly press down on the bread slices with a spatula to help them absorb the custard mixture.
Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 8 hours.
When ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and uncover.
Bake for 40-45 minutes, or until the French toast is golden brown and the custard is set in the center.
Remove from the oven and let it cool for 5 minutes before serving.
Serve warm with a drizzle of maple syrup and a light dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 42.0 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
