Overnight Baked Banana French Toast Casserole (Print Version)
# Ingredients:
→ Casserole
01 -
1 lb loaf sourdough or French bread, cut into chunks
02 -
8 large eggs
03 -
2 cups (480 ml) milk (whole or 2%)
04 -
1/2 cup (120 ml) heavy whipping cream
05 -
1/2 cup (104 g) granulated sugar
06 -
1/4 cup (36 g) light brown sugar, unpacked
07 -
2 tsp vanilla extract
08 -
1 1/2 tsp ground cinnamon
09 -
6–7 medium-sized bananas, chopped
→ Streusel Topping
10 -
3/4 cup (98 g) all-purpose flour
11 -
3/4 cup (169 g) firmly packed brown sugar
12 -
1 tsp ground cinnamon
13 -
1/2 cup (112 g) salted butter, cut into pieces
# Instructions:
01 -
Grease a 9×13 inch casserole dish.
02 -
Add the bread chunks to a large bowl and set aside.
03 -
In another large bowl, whisk together the eggs, milk, cream, sugars, vanilla extract, and ground cinnamon.
04 -
Pour the egg mixture over the bread chunks and add the chopped bananas, then gently stir to combine everything.
05 -
Pour the bread mixture into the prepared casserole dish and spread evenly. Cover the dish and store in the refrigerator overnight.
06 -
Preheat the oven to 350°F (176°C). Bake the casserole for about 35–40 minutes, or until it reaches your desired level of doneness.
07 -
While the casserole bakes, combine the dry ingredients for the streusel (flour, brown sugar, and cinnamon) in a bowl. Add the butter and mash into the mixture until it becomes crumbly.
08 -
When the casserole is nearly done, remove it from the oven and crumble the streusel over the top.
09 -
Return the casserole to the oven and bake for about 5 minutes, or until the streusel is melted over the top.
10 -
Serve the casserole warm with syrup.