French Toast Brioche Banana Bake with Brown Sugar Syrup
A luxurious baked French toast featuring rich brioche bread layered over caramelized banana slices in a homemade brown sugar syrup. The custard base combines whole eggs and egg yolks with cream for exceptional richness, while warm spices like cinnamon and nutmeg add depth. Perfect for special breakfast occasions or holiday brunch entertaining, this make-ahead dish transforms simple brioche into an elegant centerpiece that serves a crowd beautifully.
Ingredients
- 8 eggs, 5 whole plus 3 yolks
- 1 tsp kosher salt
- 1 tsp vanilla
- ½ cup heavy cream
- ½ half and half or whole milk
- 10 slices brioche bread, plain, but optional to use cinnamon brioche
- 1 cup brown sugar
- 6 Tbsp unsalted butter
- ¾ tsp cinnamon
- ½ tsp nutmeg, grated
- 1 tsp vanilla, divided
- ½ cup walnuts or pecans, chopped
- 4 bananas, cut into 1 inch rounds
- 3 Tbsp brown sugar
- butter or spray, for greasing
- powdered sugar, to garnish
Instructions
- 1
Lay bread slices onto a large sheet pan in single layer
- 2
Mix whole eggs, egg yolks, vanilla, salt, heavy cream and half and half in bowl until combined
- 3
Pour egg mixture over bread slices and flip to ensure full saturation
- 4
Allow bread to soak for at least 30 minutes in refrigerator
- 5
Grease round 12 inch ceramic dish or baking pan with butter or cooking spray
- 6
Preheat oven to 375 degrees F
- 7
Melt butter and brown sugar together in medium skillet
- 8
Add vanilla, salt, cinnamon and nutmeg to melted mixture and stir until smooth
- 9
Remove from heat and pour into bottom of greased dish
- 10
Spread banana slices in single layer on top of brown sugar mixture and sprinkle with walnuts
- 11
Cut soaked brioche slices into thirds using kitchen shears
- 12
Layer brioche pieces in circular fashion starting from outer rim and working toward center over bananas
- 13
Sprinkle remaining brown sugar on top
- 14
Bake for 25 minutes or until bread is golden on top
- 15
Serve warm with sprinkle of powdered sugar
Tips
Soak bread up to 1 hour for thicker slices to ensure proper custard absorption
Start brown sugar syrup preparation 10 minutes before soaking time ends for optimal timing
Cut brioche into thirds for easier layering and better coverage over banana mixture
Good to Know
Refrigerate covered up to 2 days. Reheat individual portions in microwave or oven until warmed through.
Assemble completely night before, cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Best served immediately while warm. Can hold in low oven for 30 minutes before serving quality declines.
Common Mistakes
Soak bread at least 30 minutes to avoid dry interior
Cut soaked bread gently to avoid breaking apart custard-soaked slices
Layer bread pieces overlapping slightly to avoid gaps that create uneven cooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this the night before?
Yes, assemble completely and refrigerate overnight. Add 5-10 extra minutes to baking time when cooking from cold.
What if I don't have brioche bread?
Challah or thick-cut Texas toast work well as substitutes, providing similar rich texture and absorption.
How long will leftovers keep?
Store covered in refrigerator up to 2 days. Reheat individual portions in microwave or low oven until warmed through.