Bananas Foster Baked French Toast Recipe
Bananas Foster Baked French Toast Recipe photo by Taste of Home

Bananas Foster Baked French Toast Recipe

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Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —L G Nasson, Quincy, Massachusetts
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min.
MAKES: 6 servings


  • 1/2 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 cup chopped pecans, optional
  • 3 large bananas, sliced
  • 12 slices egg bread or challah (about 3/4 pound)
  • 1-1/2 cups 2% milk
  • 3 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

1 piece (calculated without pecans): 658 calories, 31g fat (17g saturated fat), 218mg cholesterol, 584mg sodium, 84g carbohydrate (39g sugars, 4g fiber), 14g protein


  1. Place butter in a microwave-safe bowl; microwave, covered, 30-45 seconds or until melted. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.
  2. Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
  3. Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.
  4. Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes. Invert to serve. Yield: 6 servings.
Originally published as Bananas Foster Baked French Toast in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p29

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Reviewed Apr. 30, 2016

"I haven't tried this yet but I'm plannng on making soon. Tooall you ladies who said it stuck to the pan it does say to grease the pan !!!"

Reviewed Mar. 14, 2016

"Just OK. I followed the recipe exactly, but the bananas came out dark so the entire look was not very appetizing, and the taste was just so-so. I expected something caramelized, sweet and gooey, but this was just not delicious enough to waste my precious calories on."

Reviewed May. 12, 2015

"Very good! I greased the pan and it came out fine. Only a couple bananas stuck to the dish, but it was probably because I didn't grease the one spot well enough. I used egg bread that I bought from the bakery section in the grocery store. It was sliced rather thin, so I just doubled up the slices and it turned out fine."

Reviewed Apr. 6, 2015

"This was one of my family's favorites on our Easter brunch menu this year. I appreciated the tip to spray the pan with non-stick cooking spray which I did and had no trouble at all turning it upside down. Once I had turned it upside down, I did stick it back in the oven to cook a little bit more on "top". I used evaporated milk rather than the heavy cream since that's what I had on hand and that worked just fine. I'm confident I'll be making this again--I know my family will request it!"

Reviewed Jan. 1, 2015

"Tastes great but stuck to pan and came out mushy. The recipe says "ungreased pan", but I think some cooking spray would have helped. When I inverted the pan onto a cutting board, most of the bananas stuck to the pan. I ended up putting it back in the pan, somewhat mixed up, bananas mostly on top now, and stuck it under the broiler for 5 minutes on high. The high heat put a nice caramelized crispy top to some of it, making it more enjoyable to eat."

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