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Banana Pudding Stuffed French Toast Bake

A heavenly fusion of classic banana pudding and baked French toast, featuring buttery brioche, rich vanilla custard, and caramelized bananas.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Southern-inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

The Bread Base
  • 1 loaf brioche or challah bread cubed and slightly stale
  • 4 large bananas sliced
Custard Mixture
  • 6 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.5 cup brown sugar packed
  • 1 tbsp vanilla bean paste or extract
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
Streusel & Garnish
  • 0.5 cup all-purpose flour
  • 0.25 cup cold butter cubed
  • 1 tbsp powdered sugar for dusting
  • 0.25 cup maple syrup for serving

Equipment

  • 9x13 inch Baking Dish
  • Large mixing bowl
  • Whisk
  • Small saucepan

Method
 

  1. Grease a 9x13 inch baking dish with butter. Arrange half of the bread cubes in the bottom of the dish.
  2. Layer most of the sliced bananas over the bread, then top with the remaining bread cubes.
  3. In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt until smooth.
  4. Pour the custard evenly over the bread. Press down lightly to ensure all bread is soaking. Let sit for at least 20 minutes (or overnight in the fridge).
  5. Preheat oven to 350°F (175°C). Prepare the streusel by cutting cold butter into flour and a bit of brown sugar until crumbly.
  6. Sprinkle the streusel over the top of the soaked bread.
  7. Bake for 45-50 minutes until the top is golden and the custard is set but still slightly wobbly in the center.
  8. Top with remaining fresh banana slices, a dusting of powdered sugar, and maple syrup before serving.

Notes

For an authentic 'pudding' feel, add a layer of crushed vanilla wafers between the bread and bananas. This dish can be assembled the night before.