Description
A delicious twist on traditional French toast, this Banana Croissant French Toast Casserole combines flaky croissants, ripe bananas, and a rich custard for a delightful breakfast or brunch dish.
Ingredients
Scale
- 6 large croissants, torn into pieces
- 3 ripe bananas, sliced
- 6 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup maple syrup (plus extra for serving)
- 1/2 cup chopped walnuts (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Add the torn croissant pieces and sliced bananas to the egg mixture, gently folding until the croissants are well coated. If using, fold in the chopped walnuts.
- Pour the mixture into the prepared baking dish, spreading it evenly. Drizzle the maple syrup over the top.
- Cover the dish with aluminum foil and let it sit for about 30 minutes to allow the croissants to soak up the mixture.
- Bake in the preheated oven for 30 minutes covered, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes before serving. Dust with powdered sugar if desired and serve warm with extra maple syrup.
Notes
- For added flavor, consider adding a teaspoon of nutmeg or a splash of orange juice to the egg mixture.
- You can substitute the bananas with other fruits like berries or peaches for a different twist on this casserole.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 210mg