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.

5 from 1 vote

Overnight Bananas Foster French Toast Casserole

Author Kate @ I Heart Eating

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Chilling 6 hours hours

Total Time 50 minutes minutes

Servings 12 servings

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Overnight Bananas Foster French Toast Casserole Recipe

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Ingredients

  

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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

Serving: 1serving | Calories: 273kcal | Carbohydrates: 41g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 293mg | Potassium: 210mg | Fiber: 1g | Sugar: 21g | Vitamin A: 320IU | Vitamin C: 1.7mg | Calcium: 79mg | Iron: 1.7mg

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