Caramel Banana Baked French Toast

Course: Breakfast / Brunch

Cuisine: Breakfast / Brunch

Prep Time: 15

Cook Time: 35

Resting time: 8

Total Time: 8 50

Servings: people

Calories: 373kcal

Author: Kris Longwell

This Caramel Banana Baked French Toast is very close to a recipe that my mom was able to sweet-talk from a chef at one of their favorite bed and breakfasts in Vermont. Once she made it for us...we understood why she simply had no choice but to get that recipe! Perfect for the holidays! Assemble the night before, let rest in the fridge, and then pop in the oven the next morning. Amazing results!!

Print Recipe

Equipment

9"x13" baking dish

Ingredients

FOR THE CARAMEL SAUCE

6 tablespoon unsalted butter
1 cup light brown sugar
2 tablespoon light corn syrup
1 teaspoon vanilla
¼ teaspoon cinnamon

FOR THE BANANA FRENCH TOAST

3 bananas sliced
2 loaves French bread sliced, you may not use all the slices
8 oz cream cheese cubed
8 eggs
1 cup milk
⅔ cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon ground
¼ teaspoon nutmeg ground
¼ teaspoon Kosher
cup maple syrup for pouring, once served

Instructions

MAKE THE CARAMEL SAUCE

Melt the butter in a medium-sized skillet over medium heat.
Add the brown sugar, corn syrup, vanilla, and cinnamon. Stir continuously until completely combined and slightly thickened, about 4 minutes. Remove from heat.

ASSEMBLE THE DISH

Grease a 9x13 baking dish.
Pour the caramel sauce into the dish, and distribute evenly.
Place the banana slices over the caramel sauce.
Layer enough bread slices over the bananas to form a single layer of bread.
Add all the cream cheese cubes onto the bread slices.
Add another layer of bread slices over the cream cheese.
In a medium bowl, add the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk together until well combined.
Pour the egg bath over the assembled dish.
Gently press the bread slices with your hands to help soak up some of the egg bath.
Cover with foil and place in the fridge for at least 2 hours, or overnight (preferred).
Preheat the oven to 375°F.
Remove the dish from the fridge.
Bake uncovered for about 35 minutes...or until bubbly and lightly browned on the edges of the bread slices.
Let cool for about 10 minutes.
Serve with warmed maple syrup.

Video

Notes

We highly recommend assembling the casserole the night before serving. Be sure to press on the bread with either clean hands or the backs of large wooden spoons to help all the bread soak the egg mixture. It's normal for the top layer to not be completely submerged.

The casserole is still wonderful the following few days after preparing. Re-heat in the oven, or simply heat in the microwave for a couple of minutes until heated.

Warmed pure maple syrup is a very nice addition when serving the casserole.

The casserole can be assembled up to 2 days in advance of baking. Two hours would be the bare minimum before baking. Overnight is best.

Nutrition

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