Description
A warm, decadent breakfast casserole combining French toast and ripe bananas, perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 1 lb loaf Sourdough or French Bread, cut into chunks
- 8 large eggs
- 2 cups milk (whole or 2%)
- 1/2 cup heavy whipping cream
- 1/2 cup sugar
- 1/4 cup light brown sugar, unpacked
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 6–7 medium-sized bananas, chopped
- 3/4 cup all-purpose flour (for streusel topping)
- 3/4 cup firmly packed brown sugar (for streusel topping)
- 1 tsp cinnamon (for streusel topping)
- 1/2 cup salted butter, cut into pieces (for streusel topping)
Instructions
- Grease a 9×13 inch casserole dish with cooking spray, butter, or oil.
- In a large bowl, add the bread chunks and set aside.
- In another bowl, whisk together eggs, milk, cream, sugars, vanilla, and cinnamon until combined.
- Pour the egg mixture over the bread. Fold in the chopped bananas gently.
- Pour the mixture into the prepared casserole dish and cover tightly with plastic wrap. Refrigerate overnight.
- Preheat oven to 350°F (176°C). Mix flour, brown sugar, and cinnamon for the streusel topping.
- Add butter to the dry ingredients and blend until crumbly.
- Bake the casserole for 35-40 minutes until golden brown and set. Add streusel topping and bake an additional 5 minutes.
- Serve warm, drizzled with maple syrup if desired.
Notes
Best enjoyed warm; can be served with whipped cream, fresh fruit, or ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
Keywords: breakfast, casserole, banana, french toast, make-ahead