Banana Foster French Toast

Prep Time: 20 mins | Cook Time: 45 mins | Course: Breakfast | Serves: 18

Caramelized bananas foster French toast casserole with cream cheese bits sandwiched in between layers of banana bread and custard. A lovely brunch menu for a crowd. Make the casserole a day ahead and let it sit in the fridge overnight, baking it the next morning.

½ cup butter 

½ cup brown sugar

6 overripe bananas, halved lengthwise, divided

10 cups brioche rolls or other bread, cubed

8 oz cream cheese, cut into bits

Custard:

6 eggs

½ cup brown sugar 

1 cup heavy cream 

1 tsp vanilla 

Place butter and the brown sugar in a 9 x 13 glass baking dish and microwave for 2 minutes. Stir and place three bananas, cut in half lengthwise, seed side down in the butter mixture. Microwave for two more minutes. Scatter half of the bread cubes over the bananas. Then add three more bananas, split length wise and the cream cheese bits. Top with the remaining bread cubes. Place a layer of tinfoil underneath the pan and wrap it up the sides. This will help to catch any leaks in the fridge overnight, as well as in the oven when baking the next morning.

Whip eggs, brown sugar, heavy cream, and vanilla together for the custard. Pour the custard over the bread slowly and evenly. Place a piece of plastic wrap on top and place in the refrigerator overnight. Place a plate or something over the top to weigh it down a bit. 

When ready to bake, preheat the oven to 350°. Remove the plastic wrap from the top, but leave the foil around the outside of the dish (in case of drips). Place the French toast casserole on a rimmed baking sheet and then in the oven for 40 minutes. The French toast will be golden and the custard set. Allow to cool for about 20 minutes; then run a knife around the edges and invert onto a serving platter. There should be some nice caramelization on the bananas that are now on top. Slice and serve warm. Delicious with whipped cream and maple syrup.