Go Back

Banana Walnut Baked French Toast

A cozy and comforting baked French toast dish with sweet bananas and a crunchy walnut topping, perfect for family gatherings and special brunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf 1 loaf challah or brioche bread, cut into 1-inch cubes About 1 lb
  • 3 count 3 ripe bananas, divided (2 sliced, 1 mashed)
  • 8 large 8 large eggs
  • 2 cups 2 cups whole milk Can be substituted with 2% milk for a lighter version.
  • 1/2 cup 1/2 cup heavy cream Can be replaced with more milk for a less rich version.
  • 1/3 cup 1/3 cup granulated sugar Brown sugar can be used in the custard for a deeper flavor.
  • 1 tbsp 1 tbsp pure vanilla extract
  • 1 tsp 1 tsp ground cinnamon
  • 1/4 tsp 1/4 tsp ground nutmeg
  • 1/4 tsp 1/4 tsp fine sea salt
Topping
  • 1/2 cup 1/2 cup packed light brown sugar
  • 1/2 cup 1/2 cup all-purpose flour
  • 1/2 cup 1/2 cup unsalted butter, cold and cubed Keep cold for better texture.
  • 1/2 tsp 1/2 tsp ground cinnamon
  • 3/4 cup 3/4 cup walnuts, roughly chopped Pecans can be used instead.
For Serving
  • Pure maple syrup For drizzling over the French toast.

Method
 

Preparation
  1. Grease a 9x13-inch baking dish well. Spread the bread cubes evenly in the dish and tuck the sliced bananas throughout.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, mashed banana, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
  3. Pour the custard evenly over the bread, pressing down gently so every piece can soak up the liquid. Cover and refrigerate for at least 4 hours, preferably overnight.
Baking
  1. Remove the dish from the refrigerator 20 minutes before baking. Preheat the oven to 350°F.
  2. Make the streusel topping by combining brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly, then stir in walnuts.
  3. Sprinkle the topping evenly over the soaked bread mixture and bake uncovered for 40 to 45 minutes.
Serving
  1. Bake until the top is deep golden brown and a knife comes out mostly clean. Let rest for 10 minutes before serving, drizzled with warm maple syrup.

Notes

The custard needs time to soak overnight for best results. Store leftovers covered in the refrigerator for up to 3 days or freeze portions for up to 2 months. Warm slices before serving.