Brown Sugar Banana French Toast Casserole - Chef Fun Kitchen

Brown Sugar Banana French Toast Casserole

Brown Sugar Banana French Toast Casserole – A make-in advance baked French toast casserole full of brown sugar caramel sauce, sliced bananas, and a brown sugar fall apart topping. gather this French toast the night time earlier than and bake it within the morning. 

With Easter speedy drawing close I figured now will be the time to percentage a splendid make-beforehand breakfast. these days I’m bringing you Brown Sugar Banana French Toast Casserole. Sounds heavenly, proper? It most without a doubt is. It’s a big dish of carby-sweet-caramely-goodness. consolation food to the max.

Brown Sugar Banana French Toast Casserole

This Brown Sugar Banana French Toast Casserole is a twist on considered one of my favored recipes, Cinnamon Vanilla Baked French Toast. My family always makes French toast casserole for vacations (like Easter and christmas) when we need a unique breakfast however however don’t need to spend the complete morning inside the kitchen. all the work is accomplished the night before, so all you have to do is location the French toast within the oven and bake it.

What makes this French toast special from my other version is the addition of brown sugar caramel and bananas. A quick “caramel” sauce is made on the range pinnacle by way of combining melted butter, brown sugar, and maple syrup. Sliced bananas are tossed in the sauce after which layered among cubes of bread. The entire combination is crowned with an egg and milk custard after which refrigerated overnight. despite the fact that there are some steps, this recipe is truely quite easy – and the payoff is big!

Brown Sugar Banana French Toast Casserole


  • 6 tablespoons unsalted butter
  • 3/4 cup light brown sugar packed
  • 2 tablespoons pure maple syrup
  • pinch salt
  • 3 ripe-firm bananas peeled and sliced


  • 8 large eggs
  • 1 cup milk preferably whole or 2%
  • 1 cup half and half
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon pure vanilla extract
  • One 15 oz loaf French bread cut into large cubes (preferably a day or two old)


  • 1/3 cup light brown sugar packed
  • 1/3 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • pinch salt
  • 3 tablespoons unsalted butter softened
  • To serve: maple syrup, caramel sauce, sliced bananas, chopped nuts, and/or whipped cream


  1. In a skillet set over medium heat, soften 6 tablespoons butter. add brown sugar, maple syrup, and salt. cook, stirring constantly for a couple of minutes until the mixture is smooth. If there are lumps in your sugar you would possibly want to use a whisk. once the mixture is clean, put off from the warmth and thoroughly stir in the bananas. Set apart and cool to room temperature even as you put together the French toast.

FRENCH TOAST training (permit TIME TO SOAK overnight):

  1. In a massive bowl, whisk eggs, milk, 1/2 and half, brown sugar, cinnamon, and vanilla.
  2. Grease a 2 1/2 or 3 quart casserole dish and place half of the bread cubes within the backside. Spoon half of the banana-brown sugar aggregate over the bread. top with the final bread cubes.
  3. Pour the custard (egg aggregate) evenly over the bread cubes. gently press down at the top of the bread to permit the top layer of bread to take in some of the custard aggregate. Spoon the closing banana-brown sugar combination over the pinnacle of the French toast. cover and refrigerate in a single day. put together the topping.


  1. Combine brown sugar, flour, cinnamon, and salt. add butter, and using a spoon, work the butter into the dry ingredients till the butter is frivolously disbursed and the mixture resembles wet, clumpy sand. cowl and refrigerate until you are geared up to bake the French toast.


  1. Preheat oven to 350°F. take away the French toast from the fridge (the bread can have absorbed most of the custard). fall apart the topping over the pinnacle of the French toast. Bake uncovered for 40-fifty five mins, until puffed, golden brown, and set (take a look at that the middle isn't always too moist). Baking time will depend on how deep your casserole dish is and whether or not you choose your French toast extra nicely accomplished. Serve at once with syrup, caramel sauce, whipped cream and/or chopped nuts. Leftovers may be refrigerated.

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