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Bananas Foster French Toast Bake

This Bananas Foster French Toast Bake turns the classic New Orleans dessert into a cozy, loaf-pan breakfast casserole. Thick cubes of brioche or challah soak in a rich vanilla custard, then bake beneath a warm, buttery Bananas Foster sauce made with caramelized bananas, brown sugar, and cinnamon.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 Servings
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

French Toast Bake
  • 8 slices Thick-cut bread (brioche or challah preferred), cut into 1-2 inch cubes
  • 3 Large eggs
  • ½ cup Whole milk
  • ¼ cup Whole milk
  • ¼ cup Heavy cream
  • 2 tbsp Granulated sugar
  • 1 tsp Vanilla extract
  • ½ tsp Ground cinnamon
  • Pinch of salt
  • Butter or nonstick spray for greasing pan
Bananas Foster Sauce
  • ¼ cup Unsalted butter
  • ½ cup Packed light brown sugar
  • ½ tsp Ground cinnamon
  • ¼ cup Dark rum (optional, sub orange juice if preferred)
  • 2 Ripe bananas sliced
  • 1 tsp Vanilla extract
  • Pinch of ground nutmeg optional
Optional Toppings
  • Whipped cream
  • Chopped pecans or walnuts
  • Maple syrup

Equipment

  • 9x5 loaf pan
  • Medium skillet
  • Mixing Bowl
  • Whisk
  • Measuring cups & spoons
  • Sharp knife & cutting board
  • Foil
  • Rubber spatula or spoon

Method
 

  1. Prep the Bread
    Lightly grease a 9x5 loaf pan. Add half the cubed bread into the pan.
  2. Make the Custard
    In a mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and a pinch of salt.
    Pour half the custard evenly over the bread in the pan. Gently press the cubes down so they begin soaking.
    Add the remaining bread and pour the rest of the custard over top, pressing again to ensure even absorption.
  3. Make the Bananas Foster Sauce
    In a medium skillet over medium heat, melt the butter.
    Stir in brown sugar and cinnamon and cook until bubbly and thickened, 1–2 minutes.
    Add sliced bananas and cook for another 1–2 minutes until they start to soften.
    Carefully pour in rum (or orange juice) and let simmer for 1–2 minutes.
    Stir in vanilla extract and nutmeg if using.
    Reserve about ¼ cup of the sauce for serving later.
  4. Assemble
    Spoon the remaining sauce and bananas over the bread mixture, letting some pieces tuck in between the cubes.
  5. Bake
    Cover loosely with foil and bake at 350°F (177°C) for 30 minutes.
    Remove foil and bake 10–15 minutes more, until the top is golden and the center feels set.
    Let rest 5–10 minutes before serving.
  6. Serve
    Drizzle with the reserved warm sauce and finish with whipped cream, chopped nuts, or maple syrup if desired.