Introduction

Oh, hello there, friend! Are you ready to talk about lazy weekend mornings, the smell of cinnamon filling your kitchen, and a breakfast that feels like a warm hug? Because that’s exactly what this Overnight Baked Banana French Toast Casserole is all about. It’s one of those magical recipes you prep the night before, and then all you have to do in the morning is pop it in the oven. Pure bliss! It takes all the stress out of making a special breakfast or brunch, leaving you more time to sip your coffee (or mimosa!) and relax.

I remember the first time I made something like this… it felt revolutionary! No more standing over the stove flipping slice after slice. Just a simple dish, a few minutes of prep, and then poof – deliciousness appears! And adding bananas? It just takes it to a whole new level of moist, sweet comfort food. Trust me, this one’s a keeper.

Why You’ll Love This Recipe

Fast (in the morning!): The heavy lifting happens the night before. Morning is just bake time!
Easy: Seriously, if you can whisk and layer, you can make this.
Giftable: Bring this to a potluck brunch and become everyone’s favorite person.
Crowd-Pleasing: Who doesn’t love warm, gooey French toast with sweet bananas and a crumbly topping?
Make Ahead Champion: The ultimate overnight success story!

Ingredients

Here’s what you’ll need to gather from your pantry and fridge. Simple, wholesome things that come together for something truly special.

1 (1 lb) loaf Sourdough or French bread: Stale is best! It soaks up all that eggy goodness without getting mushy. Cut it into cubes, about 1-inch.
6 medium Bananas: Just ripe is perfect. Not too green, not too spotty brown. Slice them up!
8 large Eggs: The backbone of any good French toast custard.
2 cups (480ml) Milk (whole or 2%) & 1/2 cup Heavy whipping cream: This combo makes the custard super rich and creamy.
1/2 cup Sugar: Sweetens that beautiful custard base.
3/4 cup firmly packed Brown sugar & 1 1/2 tsp ground Cinnamon: These go into the custard, giving it warmth and that classic cozy flavor.
2 tsp Vanilla extract: Don’t skip the vanilla! It adds so much depth.
3/4 cup All-purpose flour, 1/4 cup light Brown sugar, 1 tsp Cinnamon, 1/2 cup salted Butter: These are for our lovely, buttery streusel topping. Using salted butter here adds a nice little counterpoint to the sweetness. Make sure the butter is cold and cut into cubes!

How to Make It

Alright, let’s get this deliciousness assembled! Remember, we’re doing the main part tonight so breakfast is a breeze tomorrow.

Prep Your Dish: Grab a large baking dish (a 9×13 inch works perfectly) and give it a good buttering. This helps prevent sticking and adds flavor.
Cube the Bread: Cut your bread into roughly 1-inch cubes. If your bread isn’t stale, you can spread the cubes on a baking sheet and bake at 300°F (150°C) for 10-15 minutes to dry it out a bit. Arrange the bread cubes in a single layer in your prepared baking dish.
Slice the Bananas: Slice your bananas into rounds and scatter them evenly over the layer of bread cubes.
Whisk the Custard: In a large bowl, whisk together the eggs until they’re well beaten. Pour in the milk and heavy cream. Add the 1/2 cup sugar, 3/4 cup firmly packed brown sugar, 1 1/2 tsp cinnamon, and vanilla extract. Whisk until everything is smoothly combined and the sugars are mostly dissolved.
Pour and Soak: Carefully pour the egg mixture evenly over the bread and bananas in the dish. Use a spatula or the back of a spoon to gently press down the bread cubes, making sure they are submerged in the custard. You want them to soak up all that liquid goodness!
Cover and Chill: Cover the baking dish tightly with plastic wrap or aluminum foil. Pop it in the refrigerator and let it soak overnight (or for at least 4-6 hours if you’re in a hurry, but overnight is truly best!).
Make the Streusel (Morning Of): The next morning, take the casserole out of the fridge about 20-30 minutes before you plan to bake it to let it lose a little chill. While it sits, make the topping! In a medium bowl, combine the flour, 1/4 cup light brown sugar, and 1 tsp cinnamon. Add the cold, cubed butter. Use your fingers, a pastry blender, or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Preheat and Top: Preheat your oven to 375°F (190°C). Uncover the casserole dish. Sprinkle the streusel topping evenly over the top of the soaked bread and bananas.
Bake: Bake for 45-60 minutes, or until the casserole is puffed up, golden brown on top, and the custard is set (not jiggly in the center). If the topping starts to brown too quickly, you can lightly tent the dish with foil.
Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This helps the custard finish setting and makes it easier to scoop. Serve warm!

Substitutions & Additions

Want to mix things up? Go for it! This recipe is pretty forgiving.

Bread: Brioche or Challah would make this extra rich. Gluten-free bread works too, just make sure it’s a sturdy loaf.
Fruit: Peaches, berries, or apples could stand in for or join the bananas.
Nuts: Add chopped pecans or walnuts to the streusel topping for extra crunch.
Chocolate Chips: A sprinkle of chocolate chips (milk, dark, or white!) over the banana layer before adding the custard would be divine.
Spices: A pinch of nutmeg or cardamom in the custard would add lovely warmth.
Boozy Kick: A splash of rum or bourbon in the custard? Yes, please!

Tips for Success

Here are a few little pointers to make sure your casserole turns out perfectly every time!

Use Stale Bread: This is key! Fresh bread can turn mushy. If yours isn’t stale, give it a quick oven dry out as mentioned in the instructions.
Don’t Skimp on Soaking: The overnight soak really allows the bread to absorb the custard, ensuring a tender, flavorful interior.
Press the Bread Down: Make sure those bread cubes are submerged before chilling so they soak evenly.
Butter the Dish Well: Makes serving and cleanup so much easier!
Check for Doneness: The edges should be set and golden, and the center shouldn’t look liquidy when you gently shake the dish. A knife inserted into the center (avoiding bananas) should come out clean or with moist crumbs, not liquid custard.

How to Store It

Got leftovers? (Highly unlikely, but just in case!)

Let the casserole cool completely. Cover the dish tightly with plastic wrap or transfer individual portions to airtight containers. Store in the refrigerator for up to 3-4 days.

To reheat, you can microwave individual portions, or cover the dish loosely with foil and warm in a 350°F (175°C) oven until heated through.

This casserole also freezes well! Let it cool completely, then wrap tightly in plastic wrap and then foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Here are a few common questions I get about French toast casseroles:

Can I make this without the overnight soak? You can soak it for at least 4-6 hours, but the overnight soak yields the best texture.
What kind of bread is best? A sturdy, dense bread like sourdough, French bread, or challah works wonderfully. Avoid very light, airy breads that might fall apart.
My topping isn’t crumbly enough, what went wrong? The butter needs to be cold and cut in until the mixture resembles coarse crumbs, not a paste. Don’t overwork it.
Can I add other fruits? Absolutely! Just make sure they are fruits that bake well, like apples, pears, or firm berries.

Enjoy this delightful casserole, my friend! It’s truly a little bit of weekend magic.

Overnight Banana French Toast Casserole

A comforting and easy make-ahead breakfast or brunch recipe featuring stale bread soaked in a rich banana-egg custard, topped with a buttery streusel, and baked until golden.

Print Recipe Pin Recipe

Cook Time 55

Equipment

Large Baking Dish 9x13 inch
Large bowl For custard
Medium bowl For streusel
Spatula or spoon
Plastic wrap or aluminum foil
Pastry blender, fork, or fingers For streusel
Baking Sheet Optional, for drying bread

Ingredients

Main Ingredients

1 loaf Sourdough or French bread (1 lb), stale is best, cut into 1-inch cubes
6 medium Bananas just ripe, sliced
8 large Eggs
Butter for greasing dish

Custard

2 cup Milk whole or 2% (480ml)
0.5 cup Heavy whipping cream
0.5 cup Sugar
0.75 cup Brown sugar firmly packed
1.5 tsp Ground cinnamon for custard
2 tsp Vanilla extract

Streusel Topping

0.75 cup All-purpose flour
0.25 cup Light brown sugar
1 tsp Cinnamon for streusel
0.5 cup Salted butter cold, cut into cubes

Instructions

Prep Your Dish: Grab a large baking dish (a 9x13 inch works perfectly) and give it a good buttering. This helps prevent sticking and adds flavor.
Cube the Bread: Cut your bread into roughly 1-inch cubes. If your bread isn't stale, you can spread the cubes on a baking sheet and bake at 300°F (150°C) for 10-15 minutes to dry it out a bit. Arrange the bread cubes in a single layer in your prepared baking dish.
Slice the Bananas: Slice your bananas into rounds and scatter them evenly over the layer of bread cubes.
Whisk the Custard: In a large bowl, whisk together the eggs until they're well beaten. Pour in the milk and heavy cream. Add the 1/2 cup sugar, 3/4 cup firmly packed brown sugar, 1 1/2 tsp cinnamon, and vanilla extract. Whisk until everything is smoothly combined and the sugars are mostly dissolved.
Pour and Soak: Carefully pour the egg mixture evenly over the bread and bananas in the dish. Use a spatula or the back of a spoon to gently press down the bread cubes, making sure they are submerged in the custard. You want them to soak up all that liquid goodness!
Cover and Chill: Cover the baking dish tightly with plastic wrap or aluminum foil. Pop it in the refrigerator and let it soak overnight (or for at least 4-6 hours if you're in a hurry, but overnight is truly best!).
Make the Streusel (Morning Of): The next morning, take the casserole out of the fridge about 20-30 minutes before you plan to bake it to let it lose a little chill. While it sits, make the topping! In a medium bowl, combine the flour, 1/4 cup light brown sugar, and 1 tsp cinnamon. Add the cold, cubed butter. Use your fingers, a pastry blender, or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Preheat and Top: Preheat your oven to 375°F (190°C). Uncover the casserole dish. Sprinkle the streusel topping evenly over the top of the soaked bread and bananas.
Bake: Bake for 45-60 minutes, or until the casserole is puffed up, golden brown on top, and the custard is set (not jiggly in the center). If the topping starts to brown too quickly, you can lightly tent the dish with foil.
Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This helps the custard finish setting and makes it easier to scoop. Serve warm!

Notes

Tips for Success:
- Use Stale Bread: Fresh bread can turn mushy. If yours isn't stale, give it a quick oven dry out as mentioned in the instructions.
- Don't Skimp on Soaking: The overnight soak really allows the bread to absorb the custard, ensuring a tender, flavorful interior.
- Press the Bread Down: Make sure those bread cubes are submerged before chilling so they soak evenly.
- Butter the Dish Well: Makes serving and cleanup so much easier!
- Check for Doneness: The edges should be set and golden, and the center shouldn't look liquidy when you gently shake the dish. A knife inserted into the center (avoiding bananas) should come out clean or with moist crumbs, not liquid custard.

Storage:
- Leftovers can be stored covered in the refrigerator for up to 3-4 days.
- Reheat individual portions in the microwave or cover dish loosely with foil and warm in a 350°F (175°C) oven.
- Casserole freezes well for 1-2 months. Thaw overnight in the refrigerator before reheating.