Recipe Background
A warm tale of Banana French Toast Bake, perfect for gatherings and easy to serve.
Sunday mornings at Grandma Ruth's house were a casual affair, like gathering in the nook of a gentle embrace. Freshly baked bread on the counter, that heady aroma of cinnamon and sweet vanilla, and the cheery sound of the radio playing softly in the background—these were the elements that laid the foundation for our special French toast bake. Grandma never wasted anything, and her secret was using day-old brioche to give the dish just the right texture, a trick she passed on that I honor to this day.
Fast forward to my own first Sunday brunch as a newly minted in-law, with expectations set as high as skyscrapers, I pulled from her playbook. Cozying up in the kitchen with a bright array of bananas and strawberries, I hoped to capture the same warmth and welcome. While I whisked together eggs and cream, with a dash of cinnamon and a whisper of nutmeg, I mentally replayed the sound of Grandma’s laughter filling the room. A touch of salted caramel sauce added depth, transforming simplicity into something extraordinary. To my relief and delight, letting the bread sit overnight helped marinate all those wonderful flavors. For a final flourish, I topped it with a well-crumpled streusel that was golden, crisp, and promised a Sunday to remember.
Each bite of that Banana French Toast Bake mirrored the heart of Grandma Ruth’s lessons: embrace what you have, add warmth, and let the flavors of familiarity guide you. Letting it rest after baking ensured clean slices that are easy to serve, sealing a story of love and legacy in every delicious piece.
Ingredients
For the bake:
- 1 day-old loaf French bread brioche, or challah bread, diced
- 1/2 cup salted caramel sauce
- 1/2 cup toasted pecans or walnuts
- 2 cups whole milk
- 1/2 cup half-and-half or heavy cream
- 6 large eggs
- 2 medium ripe bananas
- 2 tablespoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon nutmeg
For the streusel:
- 1/2 cup light brown sugar
- 1/2 cup salted butter cold and diced
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Optional toppings:
- salted caramel sauce to taste
- powdered sugar to taste
- bananas to taste, sliced
- strawberries to taste, sliced
Directions
- Spray a 9x13-inch pan with nonstick cooking spray.
- Place 1/2 of the diced bread in the prepared casserole dish, followed by 1/2 of the salted caramel sauce and 1/2 of the toasted pecans.
- Repeat the layers in the casserole dish.
- In a blender, combine the milk, the half-and-half, the eggs, the bananas, the vanilla, 1 1/2 teaspoons of the cinnamon, and the nutmeg until smooth and blended.
- Pour the prepared custard mixture over the bread mixture.
- Cover the casserole with plastic wrap and refrigerate for at least 3-4 hours and up to overnight. Overnight is preferred, but not required.
- When ready to bake the casserole, position a rack in the center of the oven and preheat the oven to 350 degrees F.
- Remove the casserole from the refrigerator and allow it to sit at room temperature for 15-20 minutes while the oven preheats.
- Combine the light brown sugar, the butter, the flour, and the remaining cinnamon in a small bowl.
- Using your clean fingertips, mix the streusel mixture together until the butter breaks down into smaller pieces.
- Sprinkle the streusel mixture over the French toast casserole.
- Bake until the custard is thoroughly cooked and set, about 45-55 minutes. If the streusel starts to brown too quickly, tent the bake with a piece of foil.
- Let cool for a few minutes before serving.
- Serve with the additional salted caramel sauce, the powdered sugar, the bananas, and the strawberries.
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