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Baked Banana French Toast with Pecan Crumble

A simple baked french toast made with banana and topped with a sweet and crunchy pecan crumble. A great make-ahead dish for holiday mornings!
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Breakfast
Servings: 8
Author: Jess Smith via Inquiring Chef

Ingredients

For the french toast:

  • 3 Tablespoons unsalted butter, softened and cut into cubes
  • 1 large day-old baguette (I used whole wheat, but any loaf of bread will work), cut into 1-inch slices
  • 2 ripe bananas, thinly sliced
  • 6 whole eggs
  • 2 egg yolks
  • 3 cups milk
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

For the crumble:

  • 3/4 cups whole pecans
  • 4 Tablespoons unsalted butter, chilled and cut into cubes
  • 3 Tablespoons packed light brown sugar
  • 1/4 teaspoon salt

Instructions

  • Lightly grease a 9x13 inch baking dish. Scatter the cubed butter over the bottom of the dish. Arrange bread slices in rows, with slices slightly overlapping. Slide banana slices between the slices of bread.
  • In a medium mixing bowl, whisk the whole eggs and egg yolks until well combined. Whisk in the milk, granulated sugar, vanilla extract, cinnamon, and salt. Pour the liquids over the bread.
  • To make the crumble, pulse the ingredients together in a food processor until the pecans are roughly chopped. Scatter the crumble over the french toast.
  • Cover with foil and refrigerate for 2 hours to overnight. About 20 minutes before baking, remove the pan from the refrigerator and preheat the oven to 375 degrees F. Cover with foil and bake, covered, for 35 minutes. Uncover and continue baking until golden brown and crisp on top, about 15 minutes more.
  • Serve immediately and drizzle with syrup, if desired.

Notes

The finished french toast is not super sweet on its own. It's perfect for syrup, but if you'd like to serve it without syrup, you might want to increase the sugar in the recipe by a 1/4 a cup or more.