Salted Caramel Banana Nut French Toast Casserole
A quick and easy overnight banana nut french toast layered with salted caramel and pecans. You can assemble this ahead of time and bake it fresh for breakfast or brunch! Topped with cinnamon streusel and it tastes just like homemade banana bread!
Servings: 8 -10 servings
Ingredients
french toast casserole:
- 1 day old French bread (brioche, or challah), diced
- ½ cup salted caramel sauce
- ½ cup toasted pecans or walnuts
- 2 cups whole milk see note
- ½ cup half and half or heavy cream see notes
- 6 large eggs
- 2 medium ripe bananas
- 2 tablespoons vanilla extract
- 1 ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
streusel:
- ½ cup EACH light brown sugar AND all-purpose flour
- ½ cup cold salted butter diced
- ½ teaspoon ground cinnamon
Instructions
- FRENCH TOAST CASSEROLE: Spray a 9x13 pan with nonstick cooking spray. Place ½ the diced bread in the casserole dish, followed by ½ the salted caramel sauce and ½ the toasted pecans. Repeat with the diced bread, followed by the remaining caramel and pecans, set aside. In a blender, combine the milk, half and half, eggs, banana, vanilla, cinnamon, and nutmeg. Pour the prepared custard over the bread mixture. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
- STREUSEL: When ready to bake, position a rack in the center of the oven and preheat the oven to 350ºF. Remove the casserole from the refrigerator and allow to sit at room temperature for 15-20 minutes while the oven preheats. Combine the light brown sugar, butter, all-purpose flour, and cinnamon in a small bowl. Using your finger tips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
- BAKE: Bake for 45-55 minutes or until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before serving. Serve with additional salted caramel sauce, powdered sugar, sliced bananas, and strawberries.
Notes
- TO AVOID USING COWS MILK: replace the 2 cups milk with 1(15-ounce) can of full-fat coconut milk and replace the ½ cup half and half with ½ cup soy/almond/coconut milk.
- TO MAKE THIS GLUTEN-FREE: Replace the regular bread with gluten-free bread and replace the all-purpose flour in the streusel with gluten-free oat flour.
- These can also be baked as individual french toast cups. Use these ingredients and follow the instructions listed here.
