With all of the same amazing flavors of the traditional fancy dessert but geared toward breakfast, this casserole dish is an excellent option for a weekend brunch or the holidays. Just throw this recipe together the night before and pop it in the oven on Christmas morning, and you’ll have a delicious and warm breakfast for everyone to enjoy while opening gifts.
If you want extra caramel syrup for serving, just double the recipe and save half for drizzling the next day. Alternatively, you can make extra caramel syrup the day you serve the casserole.
“This make-ahead casserole is everything we love about bananas Foster and French toast. It’s an easy and delicious breakfast option for holidays or just because. While challah is recommended, any quality bread will work. If you don’t want to make a second batch of syrup, store-bought caramel works for the topping (not for the base).” —Colleen Graham
- 6 tablespoons (3-ounces) unsalted butter
- 1 cup lightly packed brown sugar
- 2 tablespoons corn syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 medium ripe bananas, thinly sliced, more for serving
- 1/4 cup dark rum, optional
- 1 loaf challah bread, or other rich or eggy bread, cut into cubes
- 8 large eggs
- 1 1/2 cups milk
- 2/3 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- Pinch salt
- Whipped cream, for serving
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Gather the ingredients.
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To make the caramel syrup, combine the butter, brown sugar, and corn syrup in a small saucepan on low heat. Cook, stirring occasionally, until the butter melts, the sugar dissolves, and the mixture starts to bubble, 3 to 5 minutes.
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Remove the pan from the heat. Add the vanilla and cinnamon, stirring until well combined. Pour the mixture into a 9 x 13-inch baking dish, spreading it evenly over the bottom of the dish.
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Layer the sliced bananas on top of the caramel syrup. Drizzle the rum over the bananas, if using.
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Arrange the cubed bread over the bananas in an even layer.
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In a medium bowl, whisk together the eggs, milk, granulated sugar, melted butter, vanilla, and salt until well beaten.
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Pour the egg mixture over the bread cubes. Press down on the cubes to submerge them in the egg mixture.
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Cover with foil and refrigerate for at least 5 hours, ideally overnight.
When ready to bake, position a rack in the center of the oven and heat to 375 F . Let the casserole come to room temperature while the oven heats.
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Bake, covered, until the egg mixture is cooked through and no longer loose, 45 to 60 minutes. For a crunchy top, remove the foil for the last 5 to 10 minutes of baking.
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Remove the casserole from the oven and top it with additional caramel syrup (you can make it ahead of time or right after you take it out of the oven), additional sliced banana, and whipped cream. Alternatively, you can also flip the pan upside down onto a plate so that the caramelized bananas are displayed on top. Then top with additional bananas, whipped cream, and caramel syrup.
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For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
If you think there will be leftovers, add the whipped cream, banana, and caramel toppings to individual plates. The rest of the casserole can be covered with foil or plastic wrap and stored in the fridge for two days. To reheat, let the casserole come to room temperature while preheating the oven to 375 F. Bake for 20 to 25 minutes or until heated through, then serve with fresh toppings.
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