Brown Sugar Banana French Toast Casserole

17 February 2020 Bookmark • 0

A make-ahead baked French toast casserole crammed with sugar caramel sauce, sliced bananas, and a sugar crumble topping. Assemble this French toast the night before and bake it within the morning.

With Easter quickly approaching I figured now would be the time to share a wonderful make-ahead breakfast. Today I’m bringing you sugar Banana French toast Casserole.

Brown Sugar Banana French Toast Casserole

This sugar Banana French toast Casserole may be a twist on one among my favorite recipes, Cinnamon Vanilla Baked French toast . My family always makes French toast casserole for holidays (like Easter and Christmas) once we need a special breakfast but but don’t want to spend the entire morning within the kitchen.

What makes this French toast different from my other version is that the addition of sugar caramel and bananas. a fast “caramel” sauce is formed on the stove top by combining melted butter, sugar , and syrup . Sliced bananas are tossed within the sauce then layered between cubes of bread. the entire mixture is topped with an egg and milk custard then refrigerated overnight. Although there are a couple of steps, this recipe is basically quite easy – and therefore the payoff is huge!

INGREDIENTS :

Brown sugar banana filling:

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

French toast:

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)

Topping:

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

INSTRUCTIONS :

Brown sugar banana filling:

In a skillet set over medium heat, melt 6 tablespoons butter. Add brown sugar, maple syrup, and salt. Cook, stirring constantly for a few minutes until the mixture is smooth. If there are lumps in your sugar you might need to use a whisk. Once the mixture is smooth, remove from the heat and carefully stir in the bananas. Set aside and cool to room temperature while you prepare the French toast.
French toast preparation (allow time to soak overnight):
In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla.
Grease a 2 1/2 or 3 quart casserole dish and place half the bread cubes in the bottom. Spoon half of the banana-brown sugar mixture over the bread. Top with the remaining bread cubes.
Pour the custard (egg mixture) evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture. Spoon the remaining banana-brown sugar mixture over the top of the French toast. Cover and refrigerate overnight. Prepare the topping.

Topping:

Combine brown sugar, flour, cinnamon, and salt. Add butter, and using a spoon, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.

Baking:

Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your French toast more well done. Serve immediately with syrup, caramel sauce, whipped cream and/or chopped nuts. Leftovers can be refrigerated.