Baked Banana French Toast

This overnight banana french toast bake turns your basic breakfast into something worth celebrating. Sourdough slices soak in a luscious egg mixture all night while the bananas bring their natural sweetness that gets even better when they brown in the oven. Finished with a crispy cinnamon topping, it's the ultimate prep-ahead treat for holiday mornings or lazy weekend gatherings.

I whipped this up for my mom's special day brunch and now everyone asks for it at family get-togethers. Those crunchy edges, soft custardy middle, and hints of banana bread flavor fool people into thinking I spent all morning cooking when really the fridge did most of the work overnight.

Ingredients

• French or sourdough bread: Gives you that sturdy base that won't turn to mush during the overnight soak
• Eggs: Form the custard foundation that works magic on plain bread
• Heavy cream and milk: Team up to create that silky smooth texture
• Bananas: Supply sweetness naturally and get all golden and tasty in the oven
• Vanilla extract: Boosts everything else without stealing the spotlight
• Cinnamon: Adds that cozy morning flavor we all love
• Brown sugar: Goes in both the egg mixture and topping for that deep, caramelly kick
• Butter: Creates those crunchy bits in the topping that everyone grabs first

Step-by-Step Instructions

Get Your Pan Ready:

Butter your 9×13 inch baking dish really well, especially in the corners so nothing sticks later. Don't skip this or you'll regret it when serving.

Cut Up Your Bread:

Tear or slice your bread into chunks about an inch big, with some smaller and some bigger for texture. Slightly dry bread works better since it'll soak up more of the egg mixture.

Whip Up The Egg Mixture:

Crack your eggs into a big bowl and beat them well, then pour in your milk, cream, sugars, vanilla and cinnamon. Keep whisking until everything's smooth with no egg streaks left.

Mix It All Together:

Dump the egg mixture over your bread pieces making sure they all get wet. Toss in your chopped bananas and stir everything gently. Don't smash the bananas or bread while mixing.

Let It Sleep:

Spread everything evenly in your buttered dish. Cover it with plastic wrap and stick it in the fridge overnight or at least 8 hours so the bread can drink up all that custard.

Cook It Through:

Heat your oven to 350°F and bake uncovered for around 35-40 minutes. The middle should be mostly firm but with a tiny wobble.

Make The Crunchy Topping:

While it's baking, stir together flour, brown sugar and cinnamon in a bowl. Drop in cold butter chunks and use your fingertips to rub everything together until you get crumbs about the size of peas.

Add The Crowning Touch:

Pull the almost-done casserole from the oven and scatter your crumb mixture all over the top. Pop it back in for about 5 more minutes until the topping turns golden and crispy.

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Making this dish takes me back to weekend mornings with my grandma who always turned everyday ingredients into something amazing. The sweet banana taste reminds me of those family vacations to beach towns where we'd start our day with breakfast looking out at the waves.

Best Bread Options

Your bread choice really changes how this french toast bake turns out. The recipe suggests sourdough or French bread but each does something different. Sourdough brings a slight tang that cuts through the sweet bananas and sugar. French bread makes everything lighter and fluffier. Bread that's a day old works way better since fresh stuff can get too mushy overnight. If you only have fresh bread, just cut it up and let it sit out for a few hours to dry a bit before you start putting everything together.

Perfect Banana Selection

You'll want bananas that are ripe but not totally brown for this recipe. Go for yellow ones with a few brown spots which means they're sweet enough without being mushy. Got green bananas? Stick them in a paper bag with an apple overnight to speed things up. Super dark bananas with lots of black spots will make everything too wet. When you chop them, go for bigger chunks instead of thin slices so they don't disappear during baking. Bananas get all caramelized in the oven, creating little pockets of gooey sweetness throughout your breakfast.

Serving Suggestions

This bake tastes great by itself but you can make it even better with a few extras. Maple syrup is always a winner, but you might try some fruit sauces, fresh berries or a dollop of whipped cream too. Want to make it extra special? Add some vanilla ice cream and call it dessert instead of breakfast. Balance out all that sweetness with some crispy bacon or sausage links on the side. Sprinkle some toasted walnuts or pecans on top for a nice crunch. This goes down real nice with coffee, tea or even a mimosa if you're feeling fancy.

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Every mouthful of this dish brings comfort and sweetness that feels just like getting a warm hug.

Frequently Asked Questions

→ Could I use another kind of bread?

Definitely! Sturdy options like brioche or challah work well, since they won't fall apart with the egg mixture.

→ Is overnight soaking mandatory?

Letting it sit overnight boosts the texture. But, if you're in a pinch, a 1-2 hour rest can work too.

→ What can I use instead of bananas?

You can replace bananas with sliced peaches, berries, or even diced apples to switch up the flavor.

→ How do I make the streusel crunchier?

To get a crunchier topping, mix the butter in thoroughly and bake till it's golden and crumbly.

→ Can leftovers go in the freezer?

Yes, seal them in an airtight container and keep for up to a month. Reheat in the oven to restore the crisp texture.

→ Can I make this without dairy?

Of course! Swap in plant-based milk and butter alternatives for a dairy-free option.