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Slice of Baked French Toast on a white plate with rest of casserole in the background alongside bowl of sliced bananas and flowers

Easy Baked Banana French Toast with Caramel Sauce

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Treat yourself to the ultimate breakfast indulgence with our mouthwatering Baked Banana French Toast with Caramel Sauce. This delectable breakfast casserole turns traditional French toast into a truly decadent delight by adding the appealing flavors of caramel and banana. And, it’s quick and easy to prepare in 10 minutes the night before serving! With years of development followed by rave reviews from both my trusted recipe testers and delighted guests, this dish promises a breakfast experience worth savoring.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegetarian

Ingredients

Scale
  • 1/2 cup butter
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon plus 1 teaspoon dark rum, Kahlua or Crème de Cacao (can substitute espresso, coffee or orange juice for a non-alcoholic version)
  • 2 large bananas, cut into 1/4-inch slices – see Note below
  • 8 (3/4-inch) slices Challah, brioche, or other egg bread
  • 5 large eggs
  • 1 1/2 cups half and half
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds, lightly toasted
  • Powdered (confectioners) sugar, for serving – see Tip in Notes

Instructions

  1. Butter a 13 by 9-inch baking dish.
  2. In a medium saucepan, combine the butter, brown sugar, and corn syrup over medium heat. Cook, stirring constantly, until the butter melts and blends with the sugar. Stir in 1 tablespoon liqueur. Pour into prepared baking dish and spread evenly.
  3. Arrange banana slices over the top of the sauce. Arrange the bread slices on top of the bananas. Depending on the size of your bread, you may need to overlap the slices slightly and cut up 1 to 2 pieces to fill in any gaps. Set aside.
  4. In a medium mixing bowl, whisk together the remaining 1 teaspoon liqueur, eggs, half and half, vanilla, and salt. Pour evenly over the bread slices, soaking the bread thoroughly with the milk mixture. Cover, and refrigerate for at least 8 hours, up to 24 hours.
  5. Around 1 hour before serving, remove the dish from the refrigerator and bring to room temperature.
  6. Preheat oven to 350 degrees.
  7. Sprinkle the top of the dish with the sliced almonds. Bake for 35 to 40 minutes or until golden brown and the top is set.
  8. Remove from oven and let stand for 5 minutes. Dust with powdered sugar, cut into pieces and serve, spooning any caramel sauce or bananas remaining in the pan onto the side of each slice.

Notes

Make ahead: Casserole can be assembled but not baked up to 24 hours ahead. Can also be baked, cooled, covered, and refrigerated for up to 2 days. Any longer and the bottom will become soggy. Baked casserole can also be well-wrapped and frozen for up to 2 months. Thaw in the refrigerator overnight. Rewarm, covered, in a preheated 325 degree oven for around 20 minutes.

Note on bananas: The banana flavor in this dish is fairly mild. For more banana flavor, add 1 more sliced banana.

Tip on powdered (confectioners) sugar topping: To keep the powdered sugar from melting and disappearing on top of the warm casserole, whisk together 1/4 cup powdered sugar and 1 teaspoon cornstarch.

  • Author: From "Fresh Tastes" by Lee Clayton Roper
  • Category: Breakfast and brunch
  • Method: Bake
  • Cuisine: American, French

Find it online: https://www.seasonedkitchen.com/banana-foster-french-toast