If brunch had a personality, this Banana Cheesecake French Toast Casserole would be the charming, slightly dramatic friend who shows up with flowers and a guitar. I say that because I once tried to quietly sneak a slice to myself and ended up announcing to the whole kitchen how glorious it smelled — warm bananas, browned butter, and a whisper of cinnamon. This dish turns plain-old weekend mornings into a mini celebration: custardy bread studded with soft banana slices and gooey pockets of sweet cheesecake, finished with a crunchy brown sugar crumble. It loves company, but it won’t judge you if you keep the leftovers all to yourself.
Quick Facts
- Yield: Serves 6–8
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Why This Recipe is Awesome
This casserole combines the best parts of two breakfast universes: decadently creamy cheesecake and comforting, custardy French toast. You get soft interior bites, slightly crisp edges, and sweet caramelized banana notes in every forkful. It’s easy enough for a relaxed weekend and impressive enough for a company brunch — plus, it fills your kitchen with an irresistible, buttery-sweet aroma that makes everyone wander into the dining room.
Ingredients
For the Main Dish:
- 1 (12-ounce) loaf brioche or challah, cut into 1-inch cubes (about 6 cups)
- 3 ripe bananas, sliced into 1/4-inch rounds
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (divided: 1/2 tsp in filling, 1/2 tsp in custard)
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar (for custard)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted (for drizzling)
For the Brown Sugar Crumble:
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold unsalted butter, cut into cubes
- 1/2 teaspoon ground cinnamon
For Serving (optional):
- Warm maple syrup, powdered sugar, toasted pecans, or whipped cream
How I Make It
Step 1:
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter. In a medium bowl, beat the cream cheese with 1/3 cup sugar and 1/2 teaspoon vanilla until smooth. Spoon small dollops of this cheesecake mixture around the dish and press a few banana slices onto some dollops so they peek through — these little pockets melt into bliss as it bakes.
Step 2:
Scatter the cubed brioche evenly over the cheesecake and bananas. Pour the banana slices between and on top of the bread so every bite has a banana friend. I like to tuck a few extra banana rounds on top for a pretty golden finish.
Step 3:
Whisk together 6 eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/3 cup sugar, 1/2 teaspoon vanilla, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Pour this custard slowly over the bread, pressing gently so the cubes soak up the liquid. You should hear a little squish as the bread drinks in the custard — that’s a good sound.
Step 4:
Make the crumble: rub the cold butter into the brown sugar and flour with your fingertips until you get coarse crumbs. Sprinkle the crumble evenly over the casserole and drizzle the top with 2 tablespoons melted butter. Bake at 350°F for 40–50 minutes, or until the top looks golden, the edges puff slightly, and a knife inserted in the center comes out mostly clean with a few moist crumbs.
Step 5:
Let the casserole rest for 10 minutes so the custard sets and the slices hold shape. Serve warm with a drizzle of warm maple syrup, a dusting of powdered sugar, or toasted pecans for crunch. Listen for that sigh of contentment when someone takes their first bite — guaranteed.
Pro Tips
- Use slightly stale bread for better custard absorption; fresh bread works, but cut it and toast lightly if it feels too soft.
- If your bananas are very ripe and brown, slice them last-minute to avoid slimy edges and keep the color pretty.
- For a firmer cheesecake pocket, chill the cream cheese mixture briefly before dropping dollops into the dish.
- Check the casserole at 30 minutes — if the top browns too fast, tent loosely with foil and finish baking.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap brioche for day-old challah, French bread, or leftover croissants; richer bread yields creamier custard.
- Use almond milk or oat milk for a dairy-light version, though the texture turns slightly less creamy.
- For a gluten-free option, use a gluten-free brioche-style loaf or GF sandwich bread; baking time may change slightly.
- Want to skip cream cheese? Stir 1 cup Greek yogurt with a little sugar for tang, though you’ll miss a touch of the cheesecake richness.
Variations & Tips
- Add 1/2 cup chopped pecans or walnuts to the crumble for extra crunch.
- Stir 1/4 cup chocolate chips into the bread layer for a dessert-forward brunch.
- Make a tropical version with sliced mango and a sprinkle of toasted coconut instead of bananas.
- For a boozy kick, splash 1–2 tablespoons rum or bourbon into the custard.
- Keep it kid-friendly by swapping heavy cream for extra milk and serving with fruit compote.
- Create a savory-sweet twist by adding a handful of chopped bacon to the crumble (trust me on this one).
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the casserole, cover, and refrigerate overnight. Bake straight from the fridge, adding 5–10 minutes to the baking time. For fully baked leftovers, store in an airtight container for up to 3 days and reheat slices in a 350°F oven for 8–10 minutes.
- Can I double the recipe?
- Sure thing. Use two 9×13 dishes or one larger deep dish and a second sheet; bake the larger pan a bit longer and check doneness with a knife in the center.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil when substituting for melted butter in the crumble.
- How do I know it’s done?
- Look for a golden-brown top, puffed edges, and a center that jiggles slightly but doesn’t look raw. A knife inserted near the center should come out with a few moist crumbs, not wet batter.
- What if I don’t have ingredient X?
- Short on heavy cream? Use extra whole milk. No brown sugar? Use white sugar plus a tablespoon of molasses or maple syrup for a similar flavor.
How I Like to Serve It
I love this casserole with a steaming mug of coffee and a small bowl of fresh berries. For a weekend crowd, set out bowls of maple syrup, toasted nuts, and whipped cream so everyone customizes their slice. It makes brunch feel leisurely and festive — great for birthdays, slow Sundays, or whenever you deserve a treat.
Notes
- Store leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven for best texture.
- If reheating in a microwave, heat in short bursts to avoid a rubbery texture. No meat temps apply here.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!