Bananas Foster Baked French Toast

by Sabrina Snyder

Last Update:

12 Comments

5 from 4 votes
12 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Refrigerate and Setting 8 hours 10 minutes
Total Time 9 hours
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Bananas Foster Baked French Toast is a warm, sweet, and comforting crowd-pleaser. It’s perfect for brunch, holidays, or any special morning.

This French Toast Bake is perfect for a holiday breakfast or Sunday brunch. For more sweet Breakfast Casseroles to feed a crowd, try my Easy French Toast Bake or Croissant French Toast Bake.

Sabrina’s Bananas Foster Baked French Toast Recipe

The rich, decadent flavors in this French Toast Bake make it perfect for special occasions like holidays. It has the familiar texture of a French toast, but with new ingredients and toppings to make an exciting change. It’s also a great choice for a holiday breakfast because it’s easy to serve to a big group. The whole breakfast is baked in one dish, and everyone can serve themselves up. Plus, because you make it ahead, you don’t have to wake up super early to prep breakfast.

Recipe Card

Dinner, then Dessert

Bananas Foster Baked French Toast Recipe

Bananas Foster Baked French Toast is a warm, sweet, and comforting crowd-pleaser. It's perfect for brunch, holidays, or any special morning.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 9 hours
Course Breakfast
Cuisine American
Author Sabrina Snyder
close up of sweet bread with pecans
PrintRate

Ingredients
 

  • 1/2 cup butter , cubed
  • 2/3 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 cup chopped pecans , optional
  • 3 large bananas , sliced
  • 12 slices egg bread or challah , about ¾ pound
  • 1-1/2 cups 2% milk
  • 3 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Instructions

  • Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds.
  • Stir in brown sugar, heavy whipping cream, cinnamon, allspice and, if desired, pecans.
  • Add bananas; toss gently to coat.
  • Transfer to a greased 13×9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
  • Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.
  • Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.

Nutrition

Calories: 375kcal | Carbohydrates: 47g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 299mg | Potassium: 247mg | Fiber: 2g | Sugar: 19g | Vitamin A: 593IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg

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Sabrina’s Tips

Since you are going to be baking this dish it is okay if your bananas are slightly under ripe because they will soften as they are baked. Make sure to avoid overly ripe bananas for this recipe as they will get too mushy after they are baked. Additionally, you can slice the bananas on a bias to get nice large pieces in your casserole.

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About this Recipe

French Toast is a wonderfully versatile breakfast. You can serve the toasted bread with any number of sweet toppings like cinnamon, maple syrup, powdered sugar, fresh berries, or banana. Making the French toast into a breakfast bake opens up still more possibilities because there are any number of delicious fruits and ingredients you can bake with the French toast. For more bakes, try my Blueberry Cream Cheese French Toast Bake and Pumpkin French Toast Bake.

What is Bananas Foster?

Bananas Foster is a classic dessert originating from New Orleans made with bananas and vanilla ice cream in a rich sauce. The bananas are cooked in the sauce, which is made with butter, brown sugar, and cinnamon. Once cooked the bananas are served with ice cream often with a whipped cream and pecan topping. This easy breakfast bake takes all those rich, sweet flavors, and bakes them with soft French toast.

Can this be made ahead of time?

Yes, this recipe is designed to be made ahead since it needs to sit overnight! Although this Banana French Toast Bake takes a while to make, most of that time is just a matter of leaving it to sit in the fridge. While it sits in the fridge the breading is absorbing the flavors around it, and everything combines into one delicious bake instead of separate layers.

How to Store

  • Serve: To keep it from drying out, you shouldn’t leave your French Toast Bake out for more than 2 hours.
  • Store: After it’s cooled, you can store Baked French Toast in the fridge for up to a week. Cover the dish or put it in an airtight container.
  • Freeze: You can freeze this breakfast for up to 3 months. Let it defrost in the fridge, then reheat it in the oven.

Variations

  • Bread: If you don’t have egg bread, there are plenty of other bread options you can use. Try using sourdough, French bread, brioche, white bread, or whole wheat bread.
  • Mixed Fruit: Because this dish is based on Bananas Foster, we only used bananas in the recipe. However, if you’d like to add some more flavors, add in some more fruits. Put in sliced strawberries, blueberries, raspberries, or try replacing the banana with sliced apple.
  • More add-ins: There are plenty of other delicious add-ins and toppings you can put in this recipe besides fruit. Try putting in other nuts like chopped walnuts or almonds. You can also mix some raisins in with the butter. Another option is adding toppings like cream cheese, chocolate chips, or even crispy bacon.

More French Toast Bakes

French Toast collage pin image

These photos were in a previous version of this post

banana french toast with pecans on white plate
unbaked bananas and bread soaked with pecans in baking pan
unbaked bananas and bread soaked with pecans in baking pan
slice cut from soaked bread with bananas and pecans

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Sabrina – do you flip the entire finished product onto a platter? Otherwise how does the banana topping end up on top of each serving?

    Reply

  3. Um… where have a been… how have I not heard of Banana Foster Baked French Toast until now?!? Seriously, soo delicious. Totally a different breakfast idea recipe and I love how it combines my love for banana foster and french toast.

    Reply

      1. Sabrina – one question:
        in your completed baked casserole photo the bread is on top, but on the plate, it’s clearly flipped so that the topping is on top.
        Do you flip the whole pan onto a platter or just each spoonful?

        Reply

        1. Just each spoonful – the delicious banana liquid tends to condense to the bottom during baking, so you’ll want to flip it over when serving.

          Reply

  4. I decided to make something special this weekend so I tried this recipe and it was fantastic! Incredibly delicious and super easy to make. Thanks!

    Reply

  5. Your recipes are the best! One place it says whipped cream & then later it just says cream. Do you whip the cream?
    Take care & stay well,
    Sharon

    Reply

    1. You should use heavy whipping cream for this recipe. I’ve adjusted the wording so it’s not confusing. Thanks for letting me know. Enjoy!

      Reply