Pin It One Sunday morning, my kitchen smelled like a bakery had exploded in the best way possible—cinnamon, vanilla, and toasting bread all competing for attention. I was experimenting with the idea of combining everything I loved about banana bread with the indulgence of a cinnamon roll, and somehow cream cheese swirls got involved. The result was this overnight casserole that feels like you're eating dessert for breakfast, except it's actually socially acceptable. My family has requested it for every special occasion since, and honestly, I've stopped pretending it's just for brunch.
I made this for my in-laws' first visit to our new house, and my mother-in-law took one bite and asked for the recipe before she'd even finished chewing. There's something about serving a warm, golden casserole straight from the oven that immediately makes people feel welcomed and cared for. It became the dish I'd bring to neighborhood potlucks, and now three different friends have their own versions sitting in their fridges as I write this.
Ingredients
- Brioche or challah bread (1 large loaf, about 500g): Day-old bread works better than fresh because it soaks up the custard without falling apart, so don't feel bad about letting it sit out.
- Ripe bananas (2 medium): They should have a few brown spots—that's when they're sweetest and easiest to mash into a silky base.
- Eggs (6 large): These bind everything together and create that custardy texture that makes French toast special.
- Whole milk and heavy cream (1 1/2 cups and 1/2 cup): The combination creates richness without being overwhelming; skim milk will work in a pinch but tastes noticeably thinner.
- Light brown sugar and granulated sugar (1/2 cup and 1/4 cup): Brown sugar adds molasses depth, while white sugar keeps things bright; don't skip either.
- Vanilla extract (2 tsp): Good vanilla makes a surprising difference here—it threads through every bite.
- Ground cinnamon (2 tsp, plus 1 tbsp for topping): Measure it fresh from a new container if yours has been sitting open for months, because old spices lose their punch.
- Ground nutmeg (1/4 tsp): It's barely perceptible but adds a warmth that people can't quite identify, which is exactly the point.
- Fine sea salt (1/4 tsp): This brings out all the other flavors instead of making things taste salty.
- Cream cheese (8 oz, softened): Leave it on the counter for 30 minutes before mixing so it actually blends smooth without lumps.
- Unsalted butter (2 tbsp, melted): The topping will be gritty if you skip this step, so don't rush it.
Instructions
- Prepare your baking dish:
- Butter or spray a 9x13-inch dish generously because this casserole sticks if you're not careful. Make sure to get into all the corners.
- Layer the bread:
- Spread half your cubed bread across the bottom of the dish in a single layer, filling gaps naturally without crushing the pieces. This creates the foundation for everything else.
- Mix the custard base:
- In a large bowl, whisk the mashed bananas with eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until completely smooth. You're creating the liquid that transforms bread into something magical overnight.
- First soak:
- Pour half the custard over the bread and press gently with the back of a spatula so it starts soaking in. Don't be aggressive—the bread is still going to expand.
- Create the cream cheese swirl:
- Beat softened cream cheese with sugar, egg yolk, and vanilla until it's pale and fluffy, then dollop it by spoonfuls across the soaked bread. These pockets will stay creamy and tangy against the sweet French toast.
- Top and finish soaking:
- Add the remaining bread cubes, press gently, then pour the rest of the custard over everything. Give it another gentle press to ensure all the bread is moistened, even at the edges.
- Make the cinnamon sugar topping:
- Stir melted butter with brown sugar and cinnamon until it resembles wet sand, then scatter or drizzle it across the top. This becomes the crunchy, caramelized crown.
- Chill overnight:
- Cover tightly with plastic wrap or foil and refrigerate for at least 6 hours, ideally 8. This overnight rest is where the magic happens—the bread fully absorbs the custard and the flavors meld.
- Bake:
- Preheat your oven to 350°F while you take the casserole out of the fridge so it warms slightly. Bake uncovered for 40-45 minutes until it's puffed, golden on top, and a knife inserted in the center comes out clean.
- Rest before serving:
- Let it cool for 10-15 minutes so it sets slightly and becomes easier to portion. The casserole will actually hold together better and taste better at this temperature.
Pin It My daughter asked to help me make this one Saturday, and watching her carefully dollop cream cheese while taking her responsibility very seriously reminded me that the best recipes are the ones you actually want to cook with people you love. Now whenever we make it together, she insists on doing her job, and that small moment has become part of why this casserole means something to us.
Making This Your Own
The banana-cinnamon base is really the skeleton here, and you can dress it up however feels right to you. I've added chopped pecans for texture, swapped in a pumpkin puree during fall, and even tried a cardamom variation that caught everyone off guard in the best way. The cream cheese swirl is the one thing I never skip because it's what makes this different from a regular French toast casserole.
Storing and Freezing
Leftover casserole keeps beautifully in the fridge for about three days, and you can reheat individual servings gently in a low oven without drying them out. If you want to freeze it unbaked, assemble everything, wrap it well with plastic wrap and foil, and it'll last up to a month—just thaw it overnight in the refrigerator before baking.
What to Serve Alongside
Strong coffee is non-negotiable, but I've also found that chai tea creates this interesting spice conversation with the cinnamon, and people seem genuinely delighted by that pairing. Maple syrup is the obvious choice, though I usually just dust the top with powdered sugar and let the caramelized cinnamon sugar topping do the heavy lifting.
- A simple green salad keeps things balanced if you're serving this to guests who prefer lighter fare.
- Whipped cream melts into the warm casserole in a way that feels entirely appropriate for special occasions.
- Fresh berries on the side add brightness and look beautiful on the plate without competing with the flavors.
Pin It This casserole has become my answer to the question of what to bring when someone needs feeding, celebrating, or comforting. It's the kind of dish that feels like you've been in someone's kitchen for hours, but really you just did the work the night before and let time and your oven handle the rest.
Recipe FAQs
- → Can I use different bread for this bake?
While brioche and challah work best due to their rich, absorbent texture, you can substitute French bread, Texas toast, or even day-old croissants. Just ensure the bread is slightly stale for optimal liquid absorption.
- → How long should I refrigerate the casserole?
For best results, refrigerate at least 6 hours but ideally 8 hours overnight. This allows the bread to fully soak up the custard mixture, ensuring the interior is creamy rather than dry or eggy.
- → Can I prepare this dish without the overnight step?
You can shorten chilling time to 2-3 hours, though texture won't be quite as pillowy. The bread needs adequate time to absorb the custard completely before baking to achieve the desired cinnamon roll consistency.
- → What toppings work well with this French toast bake?
Warm maple syrup is classic, but you can also add powdered sugar dusting, fresh berries, chopped pecans or walnuts, whipped cream, or even a drizzle of sweetened condensed milk for extra indulgence.
- → Can I freeze this breakfast casserole?
Assemble the unbaked casserole, wrap tightly in plastic and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as directed. Do not freeze after baking.
- → How do I know when the bake is done?
The casserole is finished when puffed and golden brown, typically 40-45 minutes. A knife inserted in the center should come out clean, and the edges should be bubbling. Allow 10-15 minutes to cool before serving.