Banana Pecan French Toast Casserole

This week I’ve finally come to terms with the fact that it’s not summer anymore. Usually, I can’t wait for fall, but this was my favorite summer of them all after getting married in June! However, I’m ready now to dig up my boots & sweatshirts, pick some pumpkins, and bake this comforting Banana Pecan French Toast Casserole!

The transition to fall weather has been kind of abrupt, intense, and a little off and on (like Hurricane Florence!). September is always a bit confusing in DC though. Am I supposed to be picking apples while it’s 85 degrees out? Yesterday on the metro I saw one woman wearing a full on winter jacket & another wearing flip flops. It’s safe to say that we’re somewhere in between that. Like somewhere in between cold brew and a pumpkin spice latte 🙂

This is true with this indulgent (yet not TOO indulgent) Banana Pecan French Toast Casserole. Sort of summer, sort of fall. It’s cozy for sure and will fill your home with that cinnamon-y baked goods aroma, like an edible Yankee Candle. I think it’s the perfect way to transition between seasons on a slow fall Sunday.

French toast casseroles are my favorite modern twist on breakfast. It’s kind of like monkey bread where it’s just ripped apart pieces of bread baked together, but also has the comforting taste of French toast. Also - it’s filling! One serving is just 280 calories, so don’t stress about how heavy it actually tastes! Plus, the bananas and pecans add some healthy fats and nutrients. However, I can’t justify how much maple syrup you put on top...that’s all you!

YOU MUST use bread that’s kind of stale. Like open the bag and let it breathe or wrap it in plastic wrap for a few days. We want the bread to lose some of its softness because soft bread will make soft (and potentially soggy) French toast. Stale/couple days old bread will make a really moist casserole which is just how we want it.

This dish needs to rest for a minimum of 2 hours once it’s all assembled. So I really recommend putting it together the night before or early in the morning for a late brunch. It’s perfect for a lazy Sunday, brunch get together, special occasion or holiday breakfast, or – if you just wanna eat it throughout the week…I don’t judge.

Start by whisking together 6 eggs, 1 cup fat free half & half, & 1 ¼ cup skim milk. Add in 1 tsp vanilla extract, 1 tsp cinnamon, & 2 tbsp sugar.

Rip apart your slices of bread and arrange half of them in a single layer in your casserole dish. Top half your banana slices all over the bread. Pour half the egg mixture all over the top of this. Repeat the layers like it’s a breakfast French toast lasagna (lol!): bread, banana, then the remaining egg mixture, making sure all the bread is covered.

Now let this rest in the refrigerator for at least 2 hours or overnight. What you’re looking for is that the bread has absorbed most of the liquid. When you’re ready to bake it, preheat the oven to 350.

While the oven is preheating, make the crumble for the topping. Mix together ½ cup oats, ½ tsp cinnamon, ¼ cup flour, & 2 tbsp sugar. Now, take the 3 tbsp of cold unsalted butter and cut it into the crumble. Mix together until it forms coarse crumbles. Mix in the pecans. Spread this all over the casserole. Bake for 25 min with foil covering the top. Then for another 25 min without the foil. Serve hot with, of course, maple syrup on top!

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Banana Pecan French Toast Casserole

Prep Time 30 minutes

Cook Time 1 hour

Resting 2 hours

Total Time 1 hour 30 minutes

Servings 9 Servings

Calories 280 kcal

Ingredients

• 6 eggs
• 1 ¼ cup nonfat milk
• 1 cup nonfat half and half
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 2 tbsp sugar
• 7 pieces crusty white bread ripped into pieces
• 1 ½ ripe banana sliced thin

Crumble Topping

• ½ cup old fashioned oats
• ¼ cup flour
• ½ tsp cinnamon
• 2 tbsp sugar
• 3 tbsp unsalted butter cold
• ½ cup chopped pecans

Instructions

1. Start by whisking together the eggs, half & half, and milk. Add in vanilla extract, cinnamon, and sugar and mix.
2. Arrange half of the pieces of bread in a single layer in a 8x8 baking dish. Top half your banana slices all over the bread. Pour half the egg mixture all over the top of this.
3. Repeat the layers: bread, banana, then the remaining egg mixture, making sure all the bread is covered.
4. Now let this rest in the refrigerator for at least 2 hours or overnight. When you’re ready to bake it, preheat the oven to 350.
5. While the oven is preheating, make the crumble for the topping. Mix together ½ cup oats, ½ tsp cinnamon, ¼ cup flour, & 2 tbsp sugar. Now, take the 3 tbsp of cold unsalted butter and cut it into the crumble. Mix together until it forms coarse crumbles. Mix in the pecans.
6. Spread this all over the casserole. Bake for 25 min with foil covering the top. Then for another 25 min without the foil. Serve hot with, of course, maple syrup on top!