A warm, cinnamon spiced butter and brown sugar glaze coats up sliced bananas for a caramel and fruit twist to traditional French toast. This is made into a Casserole to save even more time and give you a breakfast bread pudding that will bring your whole family around the table for a family feast.
Get started by buttering up a 9×13 baking dish and then set it aside. Get a large mixing bowl and tear the bread into 1 inch chunks. You can cut and even take off the crusts for a cleaner looking french toast casserole. But I like the rustic look using crusts. And to save time, I just use my hands to pull it apart. It’s more fun to do it that way!
Then, in another mixing bowl, whisk up eggs with cream, granulated sugar, milk, rest of cinnamon, and vanilla extract. Pour this mixture over the bread and coat it well before putting it into the baking dish.
Melt butter. To the melted butter, add brown sugar, teaspoon of cinnamon and allspice, and pinch of salt. Slice up your ripe bananas and add them to the mixture. Toss to coat. Layer the banana mixture on top of the bread.
Then cover with foil or saran wrap and allow to sit in the fridge overnight.
The next day, set the casserole out for about 15 minute while you preheat your oven to 350 degrees. Bake uncovered 45-50 minutes. Cool and serve while still warm with plenty of maple syrup. Or if you want to take this Overnight Bananas Foster French Toast over the edge of bliss, try turning into dessert it with the bourbon salted caramel from my, Bourbon Apple Crisp. For added banana flavor and crunch, sprinkle on some banana chips!