Weekend breakfast just got easier! Overnight Banana Stuffed French Toast is an easy, make-ahead breakfast recipe that allows you to get the work done the night. Who doesn’t like a little extra sleep on the weekends?
This fancy but filling breakfast masterpiece is a loaf of brioche bread stuffed with a banana cream cheese mixture that is sweet and smooth. After soaking in a mixture of egg and milk all night, it is baked to a golden and custardy French toast consistency that goes perfectly with morning coffee.
Served with whipped cream and extra bananas, your family will be looking for seconds… and maybe even thirds!
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What is Overnight Stuffed French Toast?
French toast is that delightfully soft inside, crispy outside breakfast food made from bread dipped in an egg mixture and pan fried to golden deliciousness. One might think its origins are French, but that is simply the name that the English gave it in the 17th century. The earliest evidence of French toast can be seen in the Roman Empire, and different versions of French toast exist all over the world. And it’s no wonder, as it is a fantastic way to make something yummy from bread that is going stale.
Stuffed French toast takes the traditional a step further. Two slices of bread are used to create a sandwich, with some type of filling between them. Typically, cream cheese fillings and/or fruits are used in the middle, forming a more flavorful dish and a heartier, more filling meal.
This recipe takes that concept and transforms it for those of us who would love to serve a beautiful, filling breakfast but want to sleep in as long as possible. This Overnight Banana Stuffed French Toast recipe allows you to do the prep work the night before so you can get a little more time to sleep in! Just pop it in the oven when the morning comes and an hour later you have a gorgeous, filling breakfast that rivals breakfast restaurants everywhere!
Do I Have to Use a Brioche Loaf?
Brioche is my favorite type of bread to use for French toast, whether it is the overnight variety or the traditional dip and pan-fry version. Brioche is made with plenty of eggs, butter, and sugar so it has a natural sweetness that I don’t find in other types of bread. It is also light and fluffy, so it soaks up the egg mixture beautifully.
Another option is to use brioche rolls in place of a loaf. This will result in individual portions that do not have to be cut. Slice the rolls as you would with the bread, and lay the bottoms of the rolls in a greased baking dish, side by side. Spread the filling evenly amongst each roll and top with the upper portion of the roll. Top with the egg mixture and refrigerate as you normally would. The next day, begin checking the rolls for doneness after they’ve been baking for about 40 minutes, as they do tend to finish faster than a full loaf. There is no need to invert these; simply each portion from the baking dish and serve.
You can also use a loaf of French bread for this recipe. While it isn’t as sweet as brioche, it soaks up the egg for a firmer version of my original recipe. If your French bread is on the dry side, you may need to add 1/4 cup more milk to the egg mixture.
How Can I Vary This Recipe?
There are lots of ways to make this recipe just right for you! Here are a few suggestions.
- If you like peanut butter with banana, try adding 2 tablespoons smooth peanut butter to the cream cheese filling.
- If you’re not using chocolate chip brioche (or you really like chocolate), consider adding some chocolate chips to the filling.
- Walnuts pair wonderfully with bananas! Add a layer of chopped walnuts on top of the filling. You can even sprinkle some on top, too.
- Banana lovers may enjoy pieces of fruit inside their stuffed French toast. Try using banana pieces in the filling instead of mashed, or slice bananas and layer them on top of the filling.
- For a sweet touch, create a powdered sugar glaze by mixing together 1 cup powdered sugar, 1 tablespoon butter, 1/2 teaspoon vanilla extract, and about 2 tablespoons of milk. Drizzle over top of baked stuffed French toast.
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Directions
- Grease a loaf pan with cooking spray. Slice the brioche loaf in half, separating the top and bottom of the loaf. Place the top half of the loaf upside down in the prepared pan. (Some trimming may be necessary for it to fit. Set the bottom half of the brioche aside.
- In a small bowl, mix mashed banana, cream cheese, powdered sugar, and milk with an electric mixer until smooth.
- Spread filling over the brioche half that is in the pan. Then place the other half of brioche on top, sandwiching the filling between bread layers.
- In a large bowl, whisk together the eggs, milk, vanilla, and salt. Pour the mixture over the brioche. Cover with plastic wrap and refrigerate overnight.
- The next day, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 F.
Bake French toast, uncovered, for 50 – 55 minutes or until egg is set. Remove from oven and allow to cool for about 10 minutes.
- Use a knife around the edges of the bread to loosen it from the sides. Invert French toast loaf onto a serving platter.
- Garnish with sliced bananas, whipped cream, and chocolate chips, if desired. Serve in slices.
Check Out More Breakfast Recipes…
- Get breakfast ready ahead of time with Make Ahead Freezer Breakfast Burritos
- These easy Baking Powder Biscuits are fantastic with homemade jam
- Got a carnivore in the house? They’ll love our Ultimate Meat Lovers’ Frittata
Overnight Banana Stuffed French Toast
Difficulty: Easy8
servings30
minutes55
minutes8
hoursBrioche bread is stuffed with banana cream cheese and refrigerated overnight, then baked to a custardy consistency.
Ingredients
1 loaf brioche bread (I use chocolate chip)
1 banana, mashed
4 oz cream cheese
2 tablespoons powdered sugar
1 tablespoon milk
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/8 teaspoon salt
Sliced bananas, whipped cream, and chocolate chips for garnishing (optional)
Directions
- Grease a loaf pan with cooking spray. Slice the brioche loaf in half, separating the top and bottom of the loaf. Place the top half of the loaf upside down in the prepared pan. (Some trimming may be necessary for it to fit. Set the bottom half of the brioche aside.
- In a small bowl, mix mashed banana, cream cheese, powdered sugar, and milk with an electric mixer until smooth.
- Spread filling over the brioche half that is in the pan. Then place the other half of brioche on top, sandwiching the filling between bread layers.
- In a large bowl, whisk together the eggs, milk, vanilla, and salt. Pour the mixture over the brioche. Cover with plastic wrap and refrigerate overnight.
- The next day, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 F.
- Bake French toast, uncovered, for 50 – 55 minutes or until egg is set. Remove from oven and allow to cool for about 10 minutes.
- Use a knife around the edges of the bread to loosen it from the sides. Invert French toast loaf onto a serving platter.
- Garnish with sliced bananas, whipped cream, and chocolate chips, if desired. Serve in slices.
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