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A slice of warm banana bread pudding on a white plate, topped with fresh banana slices, pecans, and a golden syrup.

Overnight Baked Banana French Toast Casserole

This make-ahead casserole features slices of challah bread soaked in a rich banana-infused custard, layered with ripe bananas, and topped with a sweet streusel before baking to golden perfection. Perfect for a stress-free breakfast or brunch!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Bread Base
  • 1 loaf Challah or Brioche Bread 1-pound loaf, day-old or slightly stale, cut into 1-inch cubes
For the Banana Custard
  • 6 large Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1/2 cup Brown Sugar packed
  • 2 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 2 medium Ripe Bananas mashed
For the Banana Layer
  • 3 medium Ripe Bananas sliced into 1/4-inch rounds
For the Streusel Topping (Optional but Recommended)
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Brown Sugar packed
  • 1/4 cup Rolled Oats not instant
  • 1/2 tsp Ground Cinnamon
  • 1/4 cup Unsalted Butter cold, cut into small cubes
For Serving
  • as needed Powdered Sugar for dusting
  • as needed Maple Syrup warm
  • optional Fresh Fruit e.g., berries, extra banana slices

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Prepare the Casserole (Evening Before)
  1. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. Spread the cubed bread evenly in the prepared baking dish.
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and the sugar is mostly dissolved. Stir in the 2 mashed ripe bananas.
  4. Pour the banana custard mixture evenly over the bread cubes, ensuring all bread is moistened. Gently press down on the bread with a spatula to help it absorb the liquid. Arrange the sliced bananas evenly over the top of the bread.
Prepare the Streusel Topping (Optional)
  1. In a medium bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Use your fingertips or a pastry blender to cut in the cold butter until the mixture resembles coarse crumbs. Set aside or refrigerate if making ahead.
Overnight Chill
  1. Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight (up to 24 hours). This allows the bread to fully absorb the custard, resulting in a more uniform and flavorful casserole.
Baking (Morning Of)
  1. Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15-20 minutes while the oven preheats.
  2. If using the streusel topping, sprinkle it evenly over the casserole.
  3. Bake for 45-55 minutes, or until the top is golden brown, the edges are bubbly, and a knife inserted into the center comes out clean (without liquid custard). If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
  4. Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows it to set slightly.
Serving
  1. Dust with powdered sugar, drizzle with warm maple syrup, and garnish with fresh fruit, if desired. Serve warm.

Notes

Stale Bread is Key: Using day-old or slightly stale bread prevents the casserole from becoming soggy. If your bread is fresh, you can cut it into cubes and spread it on a baking sheet to dry out in a 250°F (120°C) oven for 15-20 minutes.
Variations: For extra richness, add 1/2 cup chopped pecans or walnuts to the streusel topping. A drizzle of caramel sauce or chocolate syrup before serving can also be delightful.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
Bananas: Ensure your bananas for mashing are very ripe (with brown spots) for maximum sweetness and banana flavor. For the sliced layer, slightly less ripe bananas will hold their shape better.