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Banana Croissant “French Toast” Casserole

Banana Croissant French Toast Casserole for Cozy Mornings

This Banana Croissant French Toast Casserole combines buttery croissants and ripe bananas for a delightful breakfast experience.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Custard
  • 2 cups whole milk can substitute with any plant-based milk
  • 1 cup heavy cream or half-and-half for a lighter option
  • 4 large eggs consider using flax eggs for vegan option
  • 0.5 cups granulated sugar brown sugar can be used for deeper flavor
  • 1 teaspoon vanilla extract almond extract is a substitute
  • 1 teaspoon banana extract or omit if using fresh bananas
  • 1 pinch salt balances sweetness
For the Main Ingredients
  • 2 ripe bananas overripe bananas work best
  • 6-8 croissants stale or day-old preferred
For Serving
  • as needed maple syrup or alternatives like honey or agave syrup

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 the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, banana extract, and salt until well combined.
  3. Tear the stale croissants into bite-sized pieces and fold them into the custard mixture, letting it sit for 25 to 30 minutes.
  4. Slice the ripe bananas into thin rounds and gently fold them into the custard-croissant mixture.
  5. Pour the mixture into the prepared baking dish and bake for 45 to 50 minutes until set and golden brown.
  6. Let the casserole cool for about 10 minutes before serving warm with maple syrup.

Notes

Use stale croissants for best texture and soak them long enough for optimal absorption of custard.