Recipe Background
When breakfast sounds like it should be a dessert... yeah, that's our kind of morning. We'll be jumping straight out of bed every time Brown-Sugar-Banana French Toast Bake is on the table. It's a mouthful to say, but once you get a mouthful of its sweet, crumbly, banana-infused delightfulness, it won't even matter. It combines a few of our favorite things, mornings being one of them, so the joy these bring are unmatched for us! Whether you're a morning person or not, Brown-Sugar-Banana French Toast Bake will surely make your sunrise time so much sweeter!
When breakfast sounds like it should be a dessert... yeah, that's our kind of morning. We'll be jumping straight out of bed every time Brown-Sugar-Banana French Toast Bake is on the table. It's a mouthful to say, but once you get a mouthful of its sweet, crumbly, banana-infused delightfulness, it won't even matter. It combines a few of our favorite things, mornings being one of them, so the joy these bring are unmatched for us! Whether you're a morning person or not, Brown-Sugar-Banana French Toast Bake will surely make your sunrise time so much sweeter!
Ingredients
For the filling:
- 6 tablespoons unsalted butter
- 3/4 cup light brown sugar packed
- 2 tablespoons pure maple syrup
- salt to taste
- 3 bananas ripe-firm, peeled and sliced
For the French toast:
- 8 large eggs
- 1 cup milk
- 1 cup half-and-half
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 1 (15-ounce) loaf French bread preferably 1-2 days old, cut into large cubes
For the brown sugar topping:
- 1/3 cup light brown sugar packed
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- salt to taste
- 3 tablespoons unsalted butter softened
Directions
- Grease a 3-quart baking dish.
- In a skillet over medium heat, melt 6 tablespoons of the butter.
- Add 3/4 cup of the brown sugar, the maple syrup, and the salt to the butter and cook, stirring constantly, until it is smooth.
- Transfer the brown sugar mixture from the heat and carefully stir in the bananas.
- Let the banana mixture cool to room temperature.
- While the banana mixture is cooling, in a large bowl, whisk the eggs, the milk, the half-and-half, 2 tablespoons of the brown sugar, 1 teaspoon of the cinnamon, and the vanilla together.
- Place 1/2 of the bread cubes in the bottom of the prepared baking dish.
- Spoon 1/2 of the cooled banana mixture over the bread then top with the remaining bread cubes.
- Evenly pour the egg mixture over the bread cubes. Lightly press down on the top of the bread so that the top layer of bread absorbs some of the liquid.
- Spoon the remaining banana mixture over the top of the bread layer.
- Cover the dish with plastic wrap and refrigerate for at least 8 hours and up to overnight.
- In a bowl, combine the remaining brown sugar, the flour, the remaining cinnamon, and the salt.
- Add the remaining butter to the topping mixture and use a spoon to work it in until the butter is evenly distributed and the mixture resembles wet, clumpy sand.
- Cover and refrigerate until the French toast bake is ready to be baked.
- Preheat the oven to 350 degrees F.
- Transfer the French toast from the refrigerator and sprinkle with the topping mixture.
- Bake the French toast bake, uncovered, until puffed, golden-brown, and set, about 40-55 minutes.
- Serve.
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