Overnight Banana Pecan Streusel French Toast makes the perfect easy breakfast or brunch. It’s easy to assemble the night before and ready for the morning. Made with banana filling topped with a cinnamon, pecan & brown sugar streusel.
Yields 5-6
An easy overnight baked french toast casserole with a creamy banana filling topped with a cinnamon, pecan & brown sugar streusel. Wake up in the morning to this delicious and indulgent breakfast. Prep the ingredients the night before and you can pop it in the oven in the morning!
52 minCook Time
52 minTotal Time
Save RecipeIngredients
1 large loaf of French bread, cut into slices or cubes (I used a multigrain French loaf)
2/3 cups fat free cottage cheese (or 6 ounces of softened cream cheese)
7 large eggs
2 1/3 cups skim milk
1/2 cup granulated sugar
about 1 large or 2 small overripe bananas, sliced, divided (depending on size of your dish)
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Streusel Topping
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/4 cup chopped pecans (optional)
Optional toppings
powdered sugar for dusting
your favorite caramel sauce or syrup
chopped pecans
coconut chips
extra banana slices (I cooked mine for 1 minute with some caramel sauce first)
Instructions
- Spray a 9x13" baking dish with non-stick spray.
- Blend the cottage cheese in a blender, food processor, or using a hand mixer. When there is a smooth consistency, mix in the sugar, cinnamon and vanilla extract. Blend in 1/3 cup of milk. Scoop out 1/2 cup of the mixture in small cup or bowl and set aside. Add the rest of the milk and eggs to the blender mixture and blend until smooth. Set aside.
- Layer half of the bread cubes in prepared baking dish.
- Add the 1/2 cup reserved cottage cheese/milk mixture over bread cubes.
- Top with a layer of sliced bananas. Layer evenly with the rest of the bread.
- Pour the liquid blender mixture evenly over the top of the bread.
- Make the streusel topping - To a medium bowl, add the butter, flour, sugars, cinnamon and using two forks or your clean hands, cut/crumble butter into dry ingredients until small pebbles and crumbly bits form. Mix in chopped pecans if using.
- Evenly sprinkle the streusel over the bread.
- Cover baking dish tightly with plastic wrap or foil and store in the fridge overnight or for several hours.
- When you are ready to bake, remove dish from fridge and uncover.
- Preheat oven at 350 degrees and bake for 43-52 minutes or until streusel is set and appears to have dried out some. Watch oven time carefully as it may vary. You can try a small bite and if it seems too wet, moist, or under-done for your liking, bake longer. Baking times will range greatly based on type of bread used, baking dish used, climate, and oven variance. Mine was done at 47 minutes.
- Remove from oven and serve warm with your favorite caramel sauce/syrup or a dusting of confectioner's sugar, chopped pecans, coconut chips or extra banana slices (I cooked the extra banana slices in a pan with some caramel sauce for about 1 minute for extra flavor).
Notes
French toast is best fresh, but leftovers will keep airtight in the fridge for up to 2 days and can be reheated gently in the micro before serving. br]
Adapted from [Taste of Home
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