Banana Croissant French Toast Casserole: Sweet Breakfast Bliss

Make a comforting Banana Croissant French Toast Casserole for a delightful breakfast using day-old croissants and ripe bananas.

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Prep Time 30

Cook Time 50

Cooling Time 10

Total Time 1 30

Servings: 8 slices

Course: Breakfast

Cuisine: French

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Custard

2 cups Whole Milk can swap with almond or soy milk
1 cup Heavy Cream or use extra whole milk
4 Large Eggs essential for structure
1/2 cup Granulated Sugar can use brown sugar
1 tsp Vanilla Extract opt for pure extract
1 tsp Banana Extract or substitute with more mashed bananas
1/4 tsp Salt can reduce or omit for low-sodium

For the Casserole

2 cups Ripe Banana use overripe bananas for extra sweetness
6 pieces Day-Old Croissants fresh should be slightly dried out

For Serving

1/2 cup Maple Syrup drizzle on top

Equipment

8x8 inch baking dish
Large mixing bowl

Method

Step-by-Step Instructions

Preheat oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
In a large mixing bowl, whisk together whole milk, heavy cream, eggs, sugar, vanilla extract, banana extract, and salt.
Tear croissants into bite-sized pieces and mix with custard, allowing them to soak for 25-30 minutes.
Pour the mixture into the baking dish and layer sliced bananas evenly throughout.
Bake in the oven for 45-50 minutes until custard is set and tops are golden brown.
Cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 160mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Use day-old croissants for better absorption and allow proper soaking time for a rich custard texture.

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