Go Back
Banana Croissant “French Toast” Casserole

Banana Croissant French Toast Casserole for Cozy Mornings

A delightful Banana Croissant French Toast Casserole, perfect for cozy mornings, blending croissants and ripe bananas effortlessly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Custard
  • 2 cups whole milk can be swapped with any plant-based milk
  • 1 cup heavy cream consider half-and-half for a lighter option
  • 4 large eggs flax eggs can be used for a vegan option
  • ½ cup granulated sugar brown sugar enhances the flavor
  • 1 tablespoon vanilla extract almond extract is a good alternative
  • 1 teaspoon banana extract feel free to omit if using fresh bananas
  • 1 pinch salt balances sweetness
For the Casserole Base
  • 2 ripe bananas overripe bananas are perfect
  • 4-5 croissants day-old or stale croissants work best
For Serving
  • to taste maple syrup honey or agave syrup are tasty alternatives

Equipment

  • 8x8-inch baking dish
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray an 8x8-inch baking dish with cooking spray.
  2. In a large mixing bowl, whisk together 2 cups of whole milk, 1 cup of heavy cream, 4 eggs, ½ cup of granulated sugar, 1 tablespoon of vanilla extract, 1 teaspoon of banana extract, and a pinch of salt until smooth.
  3. Tear 4-5 croissants into bite-sized pieces and fold them into the custard mixture. Let sit for 25-30 minutes, stirring halfway to absorb the custard.
  4. Slice 2 ripe bananas into ¼-inch thick rounds and stir them into the croissant mixture.
  5. Pour the mixture into your prepared baking dish, spreading it evenly.
  6. Bake for 45-50 minutes until golden brown and the custard is set but still slightly jiggly.
  7. Allow to cool for about 10 minutes before serving.

Notes

For best results, allow the casserole to soak longer if using fresher croissants. Serve warm with a drizzle of maple syrup.