This Bananas Foster Baked French Toast is so amazingly delicious. Made with cinnamon bread, fresh bananas, and pecans, this makes a perfect breakfast treat.

I love a make-ahead breakfast recipe and the baked French toast is one of our favorites. It’s perfect for holidays or special brunches. I think you’re going to love this Bananas Foster French Toast.

baked french toast with bananas in a baking dish.

I love breakfast that you can make ahead and I love a breakfast recipe that’s a hit with the kids. This bananas foster French toast recipe hit both marks – you can prep it the night before and it’s a dish that gets rave reviews with my kids.

Aiden thought it tasted like monkey bread with bananas and cleaned his plate. The other kiddos love it to. It’s sweet with bites of sliced bananas and crunchy nuts. Perfect for a holiday brunch or special weekend breakfast when you want to treat yourself.

Make-Ahead Baked French Toast

  • Instead of using plain bread, I use cinnamon bread to give this dish an extra flavor boost.
  • You can assemble the French toast bake the night before. All you have to do the next day is bake it and add the bananas and nuts.
  • It smells heavenly while it bakes! It’s a wonderful way to start the weekend or a special holiday.
slice of french toast with bananas, nuts and syrup.

Ingredients

  • Cubed cinnamon bread
  • Eggs
  • Milk
  • Real maple syrup
  • Rum extract
  • Sliced bananas
  • Chopped pecans

My Favorite Kitchen Tools for this Recipe

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9×13 GLASS COOKING PAN: I use glass for this recipe, you could use metal as well. I would recommend glass for this.

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.

photo collage with recipe steps.

How to Make Bananas Foster Baked French Toast

Spray bottom of 13×9-inch baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.

Heat oven to 350°F. Bake the French toast uncovered for 35 to 40 minutes or until golden brown along edges. Let it stand 7 to 10 minutes before serving.

Meanwhile, in a medium microwave-safe bowl, warm 2 cups maple syrup uncovered in the microwave on high for 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.

Sprinkle banana slices and pecans evenly over bread. Drizzle half of the rum-infused syrup over the top. Serve immediately with remaining syrup.

If you’ve been looking for a new special occasion breakfast recipe this is the one to try. The combination of flavors is delicious! Not to mention how divine it smells while it’s baking in the oven. Everyone will run to the table to get a slice. Enjoy! XOXO San

Looking for more delicious and easy breakfast ideas? Check these out next!

More Breakfast Recipes

Don’t forget to pin this to your favorite Pinterest board to save for later!

pinterest collage image.

Bananas Foster Baked French Toast

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 16
Calories: 249 kcal
This Bananas Foster Baked French Toast is so amazingly delicious. Made with cinnamon bread, fresh bananas, and pecans, this makes a perfect breakfast treat.
baked french toast.

Ingredients
 

  • 8 cups cubed cinnamon bread cut into 1/2-inch cubes (about 1 loaf)
  • 8 eggs
  • 1 cup milk
  • 1 1/2 cups real maple syrup
  • 1 teaspoon rum extract
  • 6 ripe bananas cut into 1/2-inch slices
  • 1 cup chopped pecans

Instructions
 

  • Spray bottom of 13×9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In a large bowl, beat eggs, milk and 1/2 cup of the maple syrup with a wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
  • Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
  • Meanwhile, in a medium microwavable bowl, microwave remaining 1 cup maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
  • Sprinkle banana slices and pecans evenly over bread; drizzle with the warmed syrup mixture. Serve immediately with remaining syrup.

Notes

Total time does not include time it sits overnight, this can be however long you’d prefer.
Calories: 249kcalCarbohydrates: 40gProtein: 5gFat: 7gSaturated Fat: 1gCholesterol: 82mgSodium: 96mgPotassium: 343mgFiber: 2gSugar: 25gVitamin A: 180IUVitamin C: 4mgCalcium: 81mgIron: 1.2mg
baked french toast.
Tried this recipe?Let us know what you think!

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12 Comments

  1. I never make breakfast (even on the weekends), but I may have to change that because this recipe looks amazing! Pinning (because my husband would love me forever if I made it!).
    Thanks for being a part of the Daily Blog Boost!
    ~ Brooke ~

  2. Sandra, I’m stopping by from the blog lovin’ blog hop and when I saw this recipe I simply had to comment. I love every single ingredient you’ve used, and as an added bonus it can be made ahead! What more is there? I’m pinning and thanks for joining our hop and we hope to see you every week. Have a great weekend!

    1. So glad you stopped in. Hope to see you around more soon. Looking forward in getting to know you through your blog. Love the cottage!!!

  3. I have a recipe for a French toast that you make the night before that we love. This will be a great variation. Sounds super delicious! Pinning this and the enchiladas. Forgot to mention, following you google+. Thanks for sharing with SYC.
    hugs,
    Jann

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