Description

A comforting and delicious breakfast casserole featuring chunks of sourdough or French bread soaked overnight in a creamy, cinnamon-vanilla custard with ripe bananas, baked to golden perfection and topped with a sweet, crumbly streusel. Perfect for a make-ahead meal that can be served warm with maple syrup or fresh fruit.

Ingredients

Scale

Bread Base

1 lb loaf sourdough or French bread, cut into chunks

Egg Mixture

8 large eggs
2 cups (480ml) milk (whole or 2%)
1/2 cup (120ml) heavy whipping cream
1/2 cup (104g) sugar
1/4 cup (36g) light brown sugar, unpacked
2 tsp vanilla extract
1 1/2 tsp ground cinnamon

Bananas

6–7 medium sized bananas, chopped

Streusel Topping

3/4 cup (98g) all-purpose flour
3/4 cup (169g) firmly packed brown sugar
1 tsp cinnamon
1/2 cup (112g) salted butter, cut into pieces

Instructions

Grease the Dish: Thoroughly grease a 9×13 inch casserole dish with butter or non-stick spray to prevent the casserole from sticking during baking.
Prepare the Bread: Place the chunks of sourdough or French bread into a large bowl and set aside while preparing the custard mixture.
Whisk Together Ingredients: In a separate large bowl, whisk together 8 large eggs, 2 cups milk, 1/2 cup heavy whipping cream, 1/2 cup sugar, 1/4 cup light brown sugar, 2 teaspoons vanilla extract, and 1 1/2 teaspoons ground cinnamon until fully combined.
Combine Mixtures: Pour the egg mixture over the bread chunks and add the chopped bananas. Gently stir to ensure all bread pieces are evenly coated and the bananas are well distributed.
Assemble the Casserole: Transfer the bread and egg mixture into the prepared casserole dish, spreading it out evenly. Cover the dish tightly with plastic wrap and refrigerate overnight to allow the bread to soak up the custard.
Preheat Oven: Remove the casserole from the fridge and preheat the oven to 350°F (176°C) to prepare for baking.
Bake: Bake the casserole uncovered for 35-40 minutes or until it is set, golden brown on top, and a toothpick inserted in the center comes out clean.
Make Streusel Topping: While the casserole is baking, combine 3/4 cup all-purpose flour, 3/4 cup packed brown sugar, and 1 teaspoon cinnamon in a bowl. Add the 1/2 cup salted butter pieces and mash together with your fingers or a pastry cutter until a crumbly streusel forms.
Add Streusel Topping: When the casserole looks almost done, remove it from the oven and evenly crumble the streusel topping over the surface.
Final Bake: Return the casserole to the oven and bake for an additional 5 minutes or until the streusel topping is melted, bubbly, and golden brown.
Serve Warm: Allow the casserole to cool slightly before serving. Enjoy warm with maple syrup, fresh fruit, whipped cream, or your favorite toppings.

Notes

Use day-old or stale bread for better custard absorption and texture.
Choose ripe, speckled bananas for maximum flavor and sweetness.
Cover and refrigerate the casserole overnight to let flavors meld and bread soften.
Check for doneness by looking for a golden top and a set custard center; use a toothpick to test.
Don’t skip the streusel topping; it adds a delicious crunch and extra sweetness.
Serve immediately warm to enjoy the best texture and flavor.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Keywords: banana French toast casserole, overnight breakfast casserole, baked French toast, banana breakfast bake, make-ahead breakfast