Overnight Bananas Foster French Toast Casserole

Overnight breakfast casseroles are especially popular around the holidays.

They’re a great make-ahead choice because you can make them the night before and then just pop them in the oven the next morning.

That way, you still get a great breakfast without having to spend all morning in the kitchen missing out on all the festivities.

This recipe is a variation on one of my most popular recipes, Overnight Strawberry Cream Cheese-Stuffed French Toast Casserole.

This casserole isn’t super sweet, especially with the cream cheese in it.

If you like your French toast on the sweeter side, you can increase the granulated sugar in the French toast or give it a generous dusting of powdered sugar once it’s finished.

Overnight Bananas Foster French Toast Casserole

Overnight Bananas Foster French Toast Casserole Recipe

Author:I Heart Eating

Prep Time: 20 minutes

Cook Time: 30 minutes

Chilling: 6 hours

Total Time: 50 minutes

Servings:12 servings

Course: Breakfast

Cuisine: American

Keyword: banana breakfast casserole, banana French toast

Print Rate

Ingredients

Banana Topping

• 1/4 c . butter (melted)
• 2/3 c . brown sugar
• 2 T. light corn syrup
• 1 tsp . vanilla extract
• 1/2 tsp . rum extract
• 1/2 tsp . ground cinnamon
• 2 medium ripe (not overripe) bananas (sliced)

French Toast

• 2/3 loaf French bread (cut into cubes)
• 4 oz . reduced-fat cream cheese (cubed)
• 6 large eggs
• 1 c . low-fat milk
• 1/4 c . granulated sugar
• 1/2 tsp . ground cinnamon
• 1/4 tsp . ground nutmeg
• 1 tsp . vanilla extract
• Pinch of salt
• powdered sugar

Instructions

• To make banana topping, stir together butter, brown sugar, corn syrup, extracts, and cinnamon.
• Lightly grease a 9×9-inch baking pan.
• Pour butter sauce into prepared pan.
• Place banana slices over the sauce.
• Layer half of the bread cubes over the bananas.
• Place the cream cheese cubes over the bread cubes.
• Cover with the remaining bread cubes.
• Whisk together eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and pinch of salt in a medium bowl. Mix well.
• Pour the egg mixture over the bread. Smoosh the bread down a little so that the bread can absorb the egg mixture.
• Cover, and refrigerate overnight.
• Take the pan out of the refrigerator, and leave it out while preheating the oven to 375 F.
• Uncover and bake on a rimmed cookie sheet (you’ll need it to catch any topping that may bubble oufor about 30-40 minutes.
• Let it cool in pan 5-10 minutes.
• Invert to serve.

Notes

Nutriton values are estimates. 

Nutrition Information

Serving: 1servingCalories: 273kcal (14%)Carbohydrates: 41g (14%)Protein: 8g (16%)Fat: 8g (12%)Saturated Fat: 4g (20%)Cholesterol: 98mg (33%)Sodium: 293mg (12%)Potassium: 210mg (6%)Fiber: 1g (4%)Sugar: 21g (23%)Vitamin A: 320IU (6%)Vitamin C: 1.7mg (2%)Calcium: 79mg (8%)Iron: 1.7mg (9%)

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