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This overnight casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. If using a fresh baguette, cut it up the day before, and let it sit in the bag overnight to become slightly stale—that'll help prevent sogginess when the casserole is baked.

Jamie Vespa
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

15 mins
8 hrs 55 mins
Serves 6 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Arrange bread cubes in a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Using a fork, mash banana in a large bowl until smooth. Whisk in milk, eggs, egg whites, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.

  • Preheat oven to 375°F.

  • Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.

  • Bake at 375°F until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes.

Nutrition Facts

290 calories; fat 12g; saturated fat 4g; protein 11g; carbohydrates 37g; fiber 3g; sugars 16g; added sugar 7g; sodium 324mg.