I absolutely love french toast casserole! I make it often because we love hosting ‘Breakfast Bashes’ (especially during the International Balloon Fiesta) and this Bananas Foster French Toast Casserole is one of our guest’s favorite recipes! It can be prepared beforehand for a large group of people and is easy to prepare.
I have honestly never been a huge fan of bananas, but ‘Bananas Foster’ is a different story for me. The bananas are sweet and caramelized and the crunchy praline topping create the perfect topping for a sweet french toast casserole.
Top it with ice cream for an extra sweet treat! Pair it with some bacon with chili powder and brown sugar and you will have the perfect breakfast for your friends and family!
Bananas Foster Filling:
6 Tbsp. Unsalted Butter
3/4 Cup Light Brown Sugar, Packed
2 Tablespoons Pure Maple Syrup
1 Tsp. Banana Liqueur – such as Bols Banana Liqueur (Optional) Dash of Salt
3 Ripe Bananas, Peeled and Sliced
8 Large Eggs
1 Cup Milk (Preferably 2%) 2 Cups Half and Half
2 Tbsp. Light Brown Sugar 1/4 Tsp. Ground Cinnamon
1 Tbsp. Pure Vanilla Extract
One 15 oz French Bread or 16 Slices White Bread, Torn Into Large Cubes
1/2 Cup Light Brown Sugar, Packed
1/2 Tsp. Ground Cinnamon
1/2 Tsp. Ground Nutmeg
Dash of Salt
1/2 Cup (1 Stick) Unsalted Butter, Softened
Serve with a drizzle of Caramel Sauce and Maple Syrup.
- In a skillet set on medium heat, melt 6 tbsp. of butter.
- Once heated, add brown sugar, maple syrup, banana liqueur and salt.
- Simmer over medium heat, stirring constantly until the mixture is smooth. Use a whisk to beat out any lumps.
- Once the mixture is smooth, remove from heat and carefully stir in sliced bananas.
- Set aside and cool to room temperature as you prepare your french toast.
1. Combine all ingredients in a medium bowl and blend well. Set aside.
For French Toast:
1.Slice French bread into 20 slices, 1-inch each.
2. Arrange slices in a generously buttered 9×13-inch baking dish in two rows, overlapping the slices.
3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended. Don’t overmix or allow it to get too bubbly.
4. Pour mixture over the bread slices, ensuring that all are covered evenly, making sure that there is also plenty in between the slices.
5. Cover with foil and refrigerate overnight. (It’s so worth the wait!)
6. The next day, preheat oven to 350 degrees F.
7. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve as breakfast with maple syrup or as a dessert with vanilla ice cream. If you don’t like bananas, this dessert is equally as delicious using just the praline topping. Enjoy!
Click here to receive my FREE Recipe eBook with Sugar Cookie Blueberry Cobbler, Pecan Pumpkin Bread with Maple Glaze, Creamy Spinach + Artichoke Dip with Garlic Cheese Toast + more!
Leave a Reply