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Bananas Foster Baked French Toast Recipe

Bananas Foster Baked French Toast Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Bananas Foster Baked French Toast

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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."

Reviewed Dec. 25, 2014

"This was delicious. I made this for Christmas brunch and May daughter and son in law loved it it is a keeper!"

Reviewed Dec. 14, 2014

"I cut this recipe in half and it turned out wonderfully in a 8 by 8 baking dish. I made it for brunch today. I wish I would have read the reviews because I didn't use the nonstick spray as recommended below and had little issue trying to remove from the pan. Mine did not turn out as pretty as pictured above. But all in all my husband did say he could eat this everyday."

Reviewed Dec. 2, 2014

"This is definitely easy to assemble and bake the next morning. Be sure to spray pan so it is nonstick. The taste was a bit too sweet for me. I don't I'll make this again."

Reviewed Nov. 22, 2014

"I really loved this recipe because of how easy it was to put together and you can put it together the night before. I did use milk in place of the heavy whipping cream because it's what I had on hand. I think it turned out great even though I used milk. I used regular bread too."

Reviewed Nov. 17, 2014

"I used Texas toast instead egg bread, worked fine. It stuck when I went to flip pan so I would spray it next time. Add more pecans if you're a nut lover. Overall- DELICIOUS!"

Reviewed Nov. 16, 2014

"This was delicious! A weekend splurge definitely. The only thing I would change would be to spray the pan with cooking spray before adding the ingredients. When I inverted it to serve, part of it stuck to the pan."

Reviewed May. 6, 2014


Reviewed Mar. 3, 2014

"This is a very good recipe for a Sunday breakfast. Sure it may have a lot of calories but if you're watching your calories all week it's okay to splurge on a weekend."

Reviewed May. 9, 2013

"This was delicious. I added 1/4 cup of spiced rum and used walnuts instead of pecans. So very tasty."

Reviewed Dec. 26, 2012

"Good grief! Fat Fat, sugar, fat. Was looking forward to trying this, nope. Can someone slim this recipe down for something suitable for post Christmas. yikes!"

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