Turn that bowl of cereal and sliced bananas into this cozy Banana French Toast Casserole! This inviting twist on a classic quick bowl of cereal will make sure you never serve breakfast or brunch the same way again.
There’s nothing more classic than a bowl of bananas and frosted corn flakes, but this french toast bake is going to change the way you think about it forever!
Part bananas foster, part French Toast with a frosted corn flakes topping, this recipe has layers of luscious caramelized bananas and rich, buttery croissants bathed in delicious egg custard and topped with crunchy frosted corn flakes!
But one thing is for sure, this easy banana french toast casserole is 100% one of the best breakfast casseroles around. A little bit decadent, a whole lot of fun, cereal and bananas have never tasted this amazing before!
Need other ways to use those ripe bananas on the counter? Try my Hummingbird Banana Bread with Toasted Coconut, Southern Banana Pudding recipe, Chocolate Chip Banana Bread or Cinnamon Banana Bread recipes.
What To Know Before Getting Started
I’ll walk through an overview of the ingredients + how to make this recipe, along with other things you’ll need to know in the post!
Look for specifics at the end of the post in the recipe card.
- bananas
- small croissants
- eggs
- half & half
- brown sugar
- maple syrup
- butter
- cinnamon, vanilla extract, salt
- frosted corn flakes
How To Make Banana French Toast Casserole
- Make The Caramel Mixture. In a microwave safe bowl heat brown sugar, butter and maple syrup in microwave using 45 second intervals, taking ingredients out and stirring after every interval, until butter is melted.
- Add Bananas. Add vanilla and cinnamon to caramel mixture, stir well. Add bananas and toss until well coated. Set aside.
- Whisk Together The Egg Custard. In a separate bowl, whisk together eggs, half & half, brown sugar and salt. Set aside.
- Assemble The Casserole. Cut croissants into halves. Cover the bottom of the casserole dish with ½ of the croissants. Top with ½ of caramelized bananas. Use a spatula to work the bananas over all of the bread. Repeat layers. Pour the egg custard over all of the casserole, making sure to get it into all of the edges, nooks and crannies. Press bread down a little to make sure it is soaking up the custard. Let sit 5-10 minutes or until most of the custard has been absorbed.
- Top With Frosted Corn Flakes. Top with 1 C frosted corn flakes cereal. Pour 2 tablespoon melted butter over the corn flakes. Bake in preheated oven for 40-45 minutes or until the center is set. Remove from oven and allow to cool for 5 minutes before slicing and serving with maple syrup.
Making This Ahead Of Time
It can. However, if you choose to make it the night before, using a sturdier bread like sour dough or an Italian or french loaf would work better (while not changing the taste of the casserole much). Croissants are delicate and soak up the custard quickly. They are at their best in this casserole when baked right away.
Storing Leftovers
Store leftovers in the refrigerator in an airtight container for up to 3 days. Just keep an eye on the bananas! I don’t recommend freezing.
More Breakfast / Brunch Casseroles You’ll Love
Banana French Toast Bake with Frosted Corn Flakes Topping
Ingredients
Banana Filling
- ¾ cup brown sugar
- 1 stick butter (½ cup)
- 2 tablespoons maple syrup
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 4 bananas
Bread
- 8 small croissants
Custard
- 6 large eggs
- ½ cup half & half cream
- 1 tablespoon brown sugar
- ¼ teaspoon salt
Topping
- 1 cup frosted corn flakes cereal
- 2 tablespoons butter melted
Instructions
- Preheat oven to 375° Fahrenheit. Spray 2 quart casserole dish with non stick cooking spray.
- In a microwave safe bowl make caramel by heating ¾ C brown sugar, 1 stick of butter and maple syrup in microwave using 45 second intervals, taking ingredients out and stirring after every interval, until butter is melted.
- Add vanilla and cinnamon to caramel mixture. Stir well. Add bananas and toss until well coated. Set aside.
- In a separate bowl, whisk together eggs, half & half, 1 tablspoon brown sugar and salt. Set aside.
- Using a bread knife, cut croissants in half. Cover the bottom of the casserole dish with ½ of the croissants. Top with ½ of caramelized bananas. Use a spatula to work the bananas over all of the bread. Repeat layers. Pour the egg custard over all of the casserole, making sure to get it into all of the edges, nooks and crannies. Press bread down a little to make sure it is soaking up the custard. Let sit 5-10 minutes or until most of the custard has been absorbed.
- Top with 1 C frosted corn flakes cereal. Pour 2 tablespoon melted butter over the corn flakes. Bake in preheated oven for 40-45 minutes or until the center is set. Remove from oven and allow to cool for 5 minutes before slicing and serving with maple syrup.
Notes
Nutrition
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