Bananas Foster French Toast Breakfast Casserole

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 01/26/23
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Bananas Foster French Toast Breakfast Casserole and a slice of the casserole on a plate

The Spruce / Diana Chistruga

Prep: 25 mins
Cook: 60 mins
Chill: 5 hrs
Total: 6 hrs 25 mins
Servings: 6 to 8 servings
Yield: 1 casserole
Nutrition Facts (per serving)
567 Calories
21g Fat
82g Carbs
14g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 567
% Daily Value*
Total Fat 21g 27%
Saturated Fat 11g 53%
Cholesterol 251mg 84%
Sodium 439mg 19%
Total Carbohydrate 82g 30%
Dietary Fiber 2g 8%
Total Sugars 50g
Protein 14g
Vitamin C 3mg 13%
Calcium 165mg 13%
Iron 3mg 16%
Potassium 345mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bananas Foster is an epic dessert from New Orleans. Usually served via table-side flambé and completed with a generous helping of ice cream, it is a decadent and richly flavored course normally reserved for special occasions. But not to worry; we've created a French toast breakfast casserole version that you can easily make at home.

With all of the same amazing flavors of the traditional fancy dessert but geared toward breakfast, this casserole dish is an excellent option for a weekend brunch or the holidays. Just throw this recipe together the night before and pop it in the oven on Christmas morning, and you'll have a delicious and warm breakfast for everyone to enjoy while opening gifts.

If you want extra caramel syrup for serving, just double the recipe and save half for drizzling the next day. Alternatively, you can make extra caramel syrup the day you serve the casserole.

"This make-ahead casserole is everything we love about bananas Foster and French toast. It’s an easy and delicious breakfast option for holidays or just because. While challah is recommended, any quality bread will work. If you don’t want to make a second batch of syrup, store-bought caramel works for the topping (not for the base)." —Colleen Graham

Bananas Foster French Toast Breakfast Casserole - Tester Image
A Note From Our Recipe Tester

Ingredients

For the Caramel Syrup:

  • 6 tablespoons (3-ounces) unsalted butter

  • 1 cup lightly packed brown sugar

  • 2 tablespoons corn syrup

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon ground cinnamon

For the French Toast:

  • 2 medium ripe bananas, thinly sliced, more for serving

  • 1/4 cup dark rum, optional

  • 1 loaf challah bread, or other rich or eggy bread, cut into cubes

  • 8 large eggs

  • 1 1/2 cups milk

  • 2/3 cup granulated sugar

  • 2 tablespoons unsalted butter, melted

  • 1 1/2 teaspoons pure vanilla extract

  • Pinch salt

  • Whipped cream, for serving

Steps to Make It

  1. Gather the ingredients.

    Bananas Foster French Toast Breakfast Casserole in bowls

    The Spruce / Diana Chistruga

  2. To make the caramel syrup, combine the butter, brown sugar, and corn syrup in a small saucepan on low heat. Cook, stirring occasionally, until the butter melts, the sugar dissolves, and the mixture starts to bubble, 3 to 5 minutes.  

    Butter, brown sugar and corn syrup mixture in a saucepan on a burner

    The Spruce / Diana Chistruga

  3. Remove the pan from the heat. Add the vanilla and cinnamon, stirring until well combined. Pour the mixture into a 9 x 13-inch baking dish, spreading it evenly over the bottom of the dish.

    Caramel syrup in a baking dish

    The Spruce / Diana Chistruga

  4. Layer the sliced bananas on top of the caramel syrup. Drizzle the rum over the bananas, if using. 

    Caramel mixture and bananas in a baking dish, with rum poured on top

    The Spruce / Diana Chistruga

  5. Arrange the cubed bread over the bananas in an even layer. 

    Bread cubes on top of the bananas, caramel sauce and rum in a baking dish

    The Spruce / Diana Chistruga

  6. In a medium bowl, whisk together the eggs, milk, granulated sugar, melted butter, vanilla, and salt until well beaten.  

    Eggs, milk, sugar, melted butter, vanilla extract, and salt mixture in a bowl with a whisk

    The Spruce / Diana Chistruga

  7. Pour the egg mixture over the bread cubes. Press down on the cubes to submerge them in the egg mixture.

    Bananas Foster French Toast Breakfast Casserole ingredients in a baking dish

    The Spruce / Diana Chistruga

  8. Cover with foil and refrigerate for at least 5 hours, ideally overnight. 

    When ready to bake, position a rack in the center of the oven and heat to 375 F . Let the casserole come to room temperature while the oven heats. 

    Bananas Foster French Toast Breakfast Casserole wrapped with aluminum foil

    The Spruce / Diana Chistruga

  9. Bake, covered, until the egg mixture is cooked through and no longer loose, 45 to 60 minutes. For a crunchy top, remove the foil for the last 5 to 10 minutes of baking.

    Baked Bananas Foster French Toast Breakfast Casserole in a baking dish

    The Spruce / Diana Chistruga

  10. Remove the casserole from the oven and top it with additional caramel syrup (you can make it ahead of time or right after you take it out of the oven), additional sliced banana, and whipped cream. Alternatively, you can also flip the pan upside down onto a plate so that the caramelized bananas are displayed on top. Then top with additional bananas, whipped cream, and caramel syrup. 

    Bananas Foster French Toast Breakfast Casserole with bananas and caramel syrup and whipped cream in a bowl

    The Spruce / Diana Chistruga

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

How to Store and Reheat

If you think there will be leftovers, add the whipped cream, banana, and caramel toppings to individual plates. The rest of the casserole can be covered with foil or plastic wrap and stored in the fridge for two days. To reheat, let the casserole come to room temperature while preheating the oven to 375 F. Bake for 20 to 25 minutes or until heated through, then serve with fresh toppings.