Bananas Foster French Toast Casserole

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Bananas Foster French Toast Casserole

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Today we’re putting a breakfast-y spin on a classic dessert to make bananas foster french toast casserole.

With day old French bread soaked overnight in a creamy mixture of cinnamon spices and bourbon, this dessert first style breakfast is a succulent way to start off the day.

If you are already essentially having dessert for breakfast, why not top it off with a scoop of vanilla ice cream and a drizzle of dulce de leche.

It's my favorite style of French toast to date - sweet and savory; and who wouldn't want to start the day DESSERT FIRST!

Categories: Breakfast , Dessert , 52 Weeks of Cooking , Video Recipes , Brunch , The Starving Chef's Favorite Recipes

Tags: Bananas , French Toast , French Bread , Caramel , Dulce de Leche

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Bananas Foster French Toast Casserole

Prep Time: 10 minutes + 4-8 hour soak

Cook Time: 40-45 minutes

Makes 6-8 servings


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  • 1 loaf very stale French bread
  • 5 eggs
  • 1 1/2 cup milk
  • 1/2 cup French vanilla half & half (OR sub heavy whipping cream)
  • 2 tablespoons cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 cup brown sugar
  • 3/4 cup bourbon
  • 1 cup dulce de leche + more for drizzling
  • 5-6 bananas
  • 1/2 cup whole pecans
  • 8 oz sweet cream cheese (OR can sub regular cream cheese), cut into cubes
  • 1 cup brown sugar bourbin bits (recipe follows)
  • vanilla ice cream, optional for topping
  • cooking spray or butter, for greasing the baking dish

For Brown Sugar Bourbon Bits:

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  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 shot bourbon
  • 4 tablespoons butter, melted

Here's How:

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  1. In a small bowl whisk together the eggs, milk, half and half, cinnamon, ground cloves and nutmeg. Stir in the brown sugar and bourbon, Whip until the eggs are pale and frothy then set aside to rest at room temperature.
  2. Grease the bottom of a glass or heavy bottomed baking dish with cooking spray or butter. Pour the dulce de leche into the bottom of the baking dish and use a spatula to spread the dulce de leche into an even thin layer.
  3. Slice 2-3 bananas into one inch thick slices. Arrange the slices in the bottom of the baking dish. Add pecanes between the slices of banana along with about half of the cubes of cream cheese.
  4. Cut the French bread loaf into 1-2 inch thick slices and then cut each slice in half lenthwise. This will help the bread to absorb the most liquid. Pack the slices into the baking dish as close as they can be in a single layer. Use smaller slices to fill gaps.
  5. Pour the milk and eggs mixture over the bread as evenly as possible so that all of the bread is in contact with the liquid. Use the bottom of the whisk to press any higher pieces down into the liquid.
  6. Cover the dish with foil to chill and let the bread soak for at least 4 hours - or overnight. The longer it soaks, the better.
  7. Preheat the oven to 350 F | 175 C. Remove the baking dish from the fridge and return to room temperature.
  8. While the oven preheats, mix together the ingredients for the brown sugar bourbon bits - the mixture should be crumbly. Only stir until the flour is absorbed into the liquid and the bits are bite sized.
  9. Add fresh banana and the rest of the cream cheese to the top of the casserole. Sprinkle the brown sugar bits over the top of the casserole in an even layer.
  10. Bake the casserole for 20-30 minutes while covered with foil, then remove the foil and continue to bake for another 10-15 minutes, until the tops of the casserole is golden brown and toasted.
  11. Let the casserole rest for about 10 minutes prior to slicing for best results. Top the bananas foster French toast with a scoop of vanilla ice cream and an extra drizzle of dulce de leche. Enjoy!

Mouth Feel

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