Banana French Toast Bake with Frosted Corn Flakes Topping
Banana French Toast Bake, full of caramelized bananas & a crunchy frosted corn flakes topping, combines all your breakfast favorites in a delicious, easy casserole perfect for brunch, special weekends and holidays.
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Servings: 6 people
Ingredients
Banana Filling
- ¾ C brown sugar
- 1 stick butter
- 2 tablespoon maple syrup
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 4 bananas
Bread
- 4 large croissants, 6 inch
Custard
- 6 large eggs
- ½ C half & half
- 1 tablespoon brown sugar
- ¼ teaspoon salt
Topping
- 1 C frosted corn flakes cereal
- 2 tablespoon butter, melted
Instructions
- Preheat oven to 375° Fahrenheit. Spray 2 quart casserole dish with non stick cooking spray.
- In a microwave safe bowl make filling 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 butter mixture (caramel), stir well. Add bananas and toss until well coated. Set aside.
- In a separate bowl, whisk together eggs, half & half, brown sugar and salt. Set aside.
- Using a bread knife, cut croissants into 1-2 in cubes. Cover the bottom of the casserole dish with ½ of the bread cubes. 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
If corn flakes begin to brown, cover with foil with casserole bakes.