Name: Banana Pecan French Toast Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 9 h 10 min
Yield: 8
Cuisine: American
Ingredients: 1 pound brioche bread, cut into 1-inch cubes; 3 medium ripe bananas; 8 large eggs; 2 cups whole milk; 1/2 cup heavy cream; 1/3 cup pure maple syrup; 2 teaspoons vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 1 cup chopped pecans, divided; Cooking spray or softened butter for the baking dish; 1/2 cup all-purpose flour; 1/3 cup packed light brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 4 tablespoons cold unsalted butter, cut into small cubes; Pure maple syrup for serving, optional

Banana Pecan French Toast Casserole

A make-ahead breakfast casserole layered with buttery brioche, ripe bananas, warm cinnamon custard, toasted pecans, and a crisp brown sugar crumble. The bread rests overnight in the refrigerator so it can absorb the custard evenly, making morning preparation as simple as adding the topping and baking. It is an easy centerpiece for weekend brunch, holiday mornings, or feeding a family without cooking individual pieces of French toast.

Prep

20 min

Cook

50 min

Total

550 min

Servings

Difficulty

easy

Cuisine

American

Instructions

Lightly grease a 9 x 13-inch baking dish.

Spread half of the brioche cubes evenly in the baking dish.

Slice 2 of the bananas into approximately 1/4-inch rounds and arrange them over the bread.

Sprinkle 1/2 cup of the chopped pecans over the bananas.

Add the remaining brioche cubes in an even layer.

Mash the remaining banana until mostly smooth.

In a large bowl, whisk together the mashed banana, eggs, whole milk, heavy cream, maple syrup, vanilla, 1 1/2 teaspoons cinnamon, nutmeg, and 1/2 teaspoon salt until thoroughly combined.

Pour the custard slowly and evenly over the bread. Press the bread down gently with a spatula so the top pieces absorb some of the custard.

Cover the baking dish and refrigerate for at least 8 hours or overnight.

When ready to bake, remove the casserole from the refrigerator and let it stand at room temperature for 20 minutes while the oven preheats to 350°F.

To make the crumble topping, combine the flour, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a medium bowl.

Cut in the cold butter with a fork or your fingertips until the mixture forms coarse crumbs.

Stir the remaining 1/2 cup pecans into the crumble.

Sprinkle the topping evenly over the casserole.

Bake uncovered for 45 to 55 minutes, until the top is golden brown and the center is set rather than wet or jiggly.

Check the center with an instant-read thermometer; the egg custard should reach at least 160°F.

Let the casserole rest for 10 minutes before slicing.

Serve warm with additional maple syrup if desired.

Recipe Notes

Slightly stale brioche absorbs the custard especially well. If the bread is very fresh, spread the cubes on a sheet pan and let them sit uncovered for several hours before assembling.

Use ripe bananas with brown speckles for the strongest banana flavor and natural sweetness.

The casserole should refrigerate for at least 8 hours so the custard reaches the center of the bread cubes.

If the top browns too quickly before the center is set, loosely cover the casserole with foil for the final 10 to 15 minutes.

The casserole can be assembled the evening before serving, making it especially convenient for holidays and brunches.

Refrigerate cooked leftovers in an airtight container for up to 4 days.

Reheat individual portions in the microwave or cover and warm several portions in a 325°F oven.

Cooked portions can be frozen for up to 2 months. Wrap them individually before freezing and thaw overnight in the refrigerator before reheating.

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