Description
Banana Cheesecake French Toast Casserole merges breakfast magic with dessert dreams, creating a luscious morning indulgence. Creamy cheesecake layers and caramelized bananas elevate this comfort classic, promising pure weekend breakfast bliss for hungry souls.
Ingredients
Scale
Main Ingredients:
- 1 pound bread (brioche, challah, French bread, or Italian bread), day-old, cut into 1-inch pieces (or gluten-free for GF option)
- 8 eggs, lightly beaten
- 16 ounces (454 grams) cream cheese, softened
- 2 ripe bananas, peeled and sliced
Dairy and Sweeteners:
- 1/4 cup (56 grams) butter
- 1/2 cup (100 grams) sugar
- 1/2 cup (100 grams) sugar
Liquid and Flavor Enhancers:
- 1 (14-ounce/414 milliliters) can coconut milk
- 1 (14-ounce/414 milliliters) can coconut milk
- 1 tablespoon vanilla extract (optional)
- 1 teaspoon orange zest (or lemon zest) (optional)
Topping:
- 1 cup sweetened coconut flakes
Instructions
- Caramelize the bananas by melting butter and sugar in a pan over medium heat, stirring until the mixture simmers and becomes smooth.
- Gently incorporate sliced bananas, cooking until they turn golden and develop a rich caramel glaze, releasing their natural sweetness.
- Fold the caramelized bananas into softened cream cheese, creating a luscious, creamy banana filling with deep, complex flavors.
- Prepare a 13×9-inch baking dish by generously greasing the surface to prevent sticking.
- Create the first bread layer by carefully arranging half of the bread pieces across the bottom of the dish.
- Spread the banana cheesecake mixture evenly over the initial bread layer, ensuring complete coverage.
- Top with the remaining bread pieces, creating a structured, layered foundation for the casserole.
- Whisk eggs, coconut milk, sugar, orange zest, and vanilla extract in a large bowl until the mixture becomes smooth and well-integrated.
- Pour the liquid mixture uniformly over the bread layers, allowing the bread to absorb the flavorful custard.
- Refrigerate the assembled casserole for a minimum of one hour, or ideally overnight, to enhance flavor absorption.
- Preheat the oven to 350°F (180°C), preparing for baking.
- Sprinkle toasted coconut flakes across the top of the casserole for added texture and nutty flavor.
- Bake for 45-60 minutes until the surface turns golden brown and the center sets completely.
- For the coconut syrup, combine coconut milk and sugar in a small saucepan, simmering until the sugar dissolves entirely.
- Allow the casserole to cool slightly, then slice and serve warm, drizzled with the freshly made coconut syrup.
Notes
- Customize the bread type to match dietary needs, like using gluten-free or whole grain options for added nutrition and flexibility.
- Experiment with different milk alternatives such as almond or oat milk to accommodate various dietary restrictions and create unique flavor profiles.
- Prepare the casserole overnight for deeper flavor infusion and easier morning preparation, making breakfast effortless and deliciously convenient.
- Toast coconut flakes carefully to enhance their nutty flavor and prevent burning, ensuring a perfect golden-brown topping that adds crunch and richness.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 180 mg