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square image of baked banana french toast in an oval casserole dish
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4.75 from 8 votes

Banana French Toast Casserole Recipe

Skip the griddle and make French Toast Casserole-style in a 9x13 pan. Fresh bananas between the layers of toast and a pecan crumble over top make this a crowd-pleasing make-ahead breakfast.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Breakfast
Keyword: baked breakfast recipe, brunch, French toast, make ahead
Servings: 12
Author: Jess Smith via Inquiring Chef
Cost: $10.00


  • 9 x 13 Baking Dish
  • Mixing Bowl


For the French Toast:

  • 3 Tablespoons Unsalted Butter, sliced into small cubes
  • 1 large Baguette, sliced into rounds
  • 2 Bananas, sliced
  • 8 Eggs
  • 3 cups Milk any type will work
  • 1/2 cup Heavy Cream
  • 1/3 cup Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Kosher Salt
  • Powdered Sugar and / or Syrup, for serving

For the Crumble:

  • 4 Tablespoons Unsalted Butter, chilled and cut into cubes
  • 3 Tablespoons packed Light Brown Sugar
  • 1/4 teaspoon Kosher Salt
  • 3/4 cups Pecan Halves, roughly chopped


  • Lightly grease a 9x13 inch baking dish.
  • Spray the baking dish lightly with nonstick cooking spray. Scatter cubed butter over the bottom of the dish. Arrange bread slices in rows in the pan, with slices slightly overlapping. Slide banana slices between the slices of bread.
  • In a medium mixing bowl, whisk the eggs until well combined. Whisk in the milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and 1/4 teaspoon salt. Pour the liquids over the bread.
  • 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 350°F / 177°C.
  • Place the casserole dish on a sheet pan to bake (this will help catch any drips that might bubble over as it cooks). Bake the French toast, covered with foil, for 40 minutes.
  • While French toast bakes, blend together 4 Tablespoons chilled butter, brown sugar, and 1/4 teaspoon salt with a pastry cutter or with your fingers. Add pecans and blend them in until evenly combined.
  • When French toast has been baking for 40 minutes, remove it from the oven and remove foil. Scatter pecan crumble over top.
  • Return pan to oven and continue baking until the center is set and the pecans are lightly toasted, 10 to 15 minutes more.
  • Slice and serve with a dusting of powdered sugar and / or syrup.


Calories: 273kcal | Carbohydrates: 27g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 313mg | Potassium: 256mg | Fiber: 2g | Sugar: 15g | Vitamin A: 498IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg