Banana French Toast Bake
This banana French toast bake is soft and custardy with baked bananas and a crisp brown sugar topping. It is assembled the night before and baked in the morning, making it perfect for weekends or holidays.
Servings: 12 servings
Calories: 480kcal
Ingredients
- 16 oz. sourdough bread cut into 1 inch cubes
- 6 bananas peeled and cut into 1/2 inch chunks
- 8 eggs
- 2 cups milk
- 1/2 cup half and half
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
Topping
- 3/4 cup brown sugar
- 3/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup butter 1 stick, softened
Instructions
- Grease a 9x13 baking dish with nonstick cooking spray. Add the bread cubes to the dish, then add the banana pieces and gently mix to evenly distribute.
- In a large bowl, whisk together the eggs, milk, half and half, granulated sugar, brown sugar, vanilla, and cinnamon until fully combined.
- Pour the mixture evenly over the bread and bananas. Gently press everything down so the bread absorbs the liquid. Cover the dish and refrigerate overnight.
- The next morning, remove the dish from the refrigerator and uncover it. Preheat the oven to 350 degrees. Bake for 35 minutes.
- While it bakes, mix together the brown sugar, flour, and cinnamon for the topping. Add the softened butter and use a pastry blender or fork to cut it into the mixture until crumbly. After 35 minutes, remove the French toast bake from the oven and sprinkle the topping evenly over the surface.
- Return the dish to the oven and bake for an additional 10 minutes, or until the top is golden and lightly crisp. Remove from the oven and let stand for 5 minutes before serving. Serve warm with syrup.
Notes
This bake is meant to be soft and custardy rather than dry. Letting it rest briefly before serving helps it set and makes slicing easier.
Nutrition
Serving: 1cup | Calories: 480kcal