Why Make This Recipe
Overnight Banana Bread French Toast Bake with Easy Cinnamon Pecan Streusel is a delicious and comforting breakfast option. It combines the flavors of banana bread with the classic appeal of French toast, making it perfect for brunch, holiday mornings, or any day when you want a special treat. The best part? You prepare it the night before, so when morning comes, all you have to do is bake it!
How to Make Overnight Banana Bread French Toast Bake
Ingredients
- 8 cups cubed banana bread, preferably day-old
- 8 large eggs, room temperature
- 2 ½ cups whole milk (or almond milk for dairy-free)
- ½ cup heavy cream (can substitute with more milk)
- 2 teaspoons pure vanilla extract
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon, divided
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted
- ½ cup all-purpose flour (use gluten-free flour if needed)
- 1 cup toasted chopped pecans (walnuts or almonds can be substituted)
- Maple syrup, for serving (optional)
Directions
- Cube the banana bread into roughly 1-inch cubes and set aside about 8 cups.
- In a large bowl, whisk together eggs, whole milk, heavy cream, vanilla extract, brown sugar, 1 teaspoon of cinnamon, and salt until everything is well mixed.
- Gently fold the banana bread cubes into the custard mixture, ensuring each piece is coated but not broken.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- In a small bowl, combine flour, brown sugar, the remaining cinnamon, and toasted pecans.
- Add melted butter to the streusel mixture and mix until it becomes crumbly but can hold together when pinched.
- Sprinkle the streusel evenly over the soaked banana bread.
- Cover the dish tightly with plastic wrap or foil and refrigerate it for at least 6 hours or overnight.
- Preheat your oven to 350°F (175°C). Remove the cover and bake uncovered for 45-55 minutes until the custard is set and the streusel is golden brown.
- Let the bake rest for 10 minutes before serving. You can enjoy it warm with maple syrup if desired.
How to Serve Overnight Banana Bread French Toast Bake
Serve this delightful bake warm, drizzling with maple syrup for extra sweetness. You can also add fresh fruit or whipped cream on top for a beautiful and tasty presentation. Perfect for sharing with family or friends, it makes any breakfast feel like a celebration!
How to Store Overnight Banana Bread French Toast Bake
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or warm it up in the oven for a delicious breakfast treat later on.
Tips to Make Overnight Banana Bread French Toast Bake
- Use day-old banana bread for the best texture and flavor.
- Feel free to mix in your favorite nuts or even chocolate chips for added flavor.
- For a little extra taste, try adding a pinch of nutmeg to the custard mixture.
Variation
If you want to make this recipe dairy-free, simply use almond milk instead of whole milk, and substitute the heavy cream with more almond milk. You can also experiment with different breads like cinnamon-raisin or chocolate chip bread for a twist.
FAQs
Can I make this recipe gluten-free?
Yes, you can use gluten-free bread and flour to make this Overnight Banana Bread French Toast Bake gluten-free.
How long does it take to bake?
It takes about 45-55 minutes to bake, depending on your oven.
Can I freeze the leftovers?
Yes, you can freeze the leftovers! Just make sure to wrap them well in plastic wrap or aluminum foil before placing them in a freezer-safe bag. Thaw in the refrigerator before reheating.
Overnight Banana Bread French Toast Bake with Easy Cinnamon Pecan Streusel
Ingredients
Method
- Cube the banana bread into roughly 1-inch cubes and set aside about 8 cups.
- In a large bowl, whisk together eggs, whole milk, heavy cream, vanilla extract, brown sugar, 1 teaspoon of cinnamon, and salt until everything is well mixed.
- Gently fold the banana bread cubes into the custard mixture, ensuring each piece is coated but not broken.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- In a small bowl, combine flour, brown sugar, the remaining cinnamon, and toasted pecans.
- Add melted butter to the streusel mixture and mix until it becomes crumbly but can hold together when pinched.
- Sprinkle the streusel evenly over the soaked banana bread.
- Cover the dish tightly with plastic wrap or foil and refrigerate it for at least 6 hours or overnight.
- Preheat your oven to 350°F (175°C). Remove the cover and bake uncovered for 45-55 minutes until the custard is set and the streusel is golden brown.
- Let the bake rest for 10 minutes before serving.
- Serve warm drizzled with maple syrup, if desired.