Delicious Banana Croissant French Toast Casserole Easy Savory Brunch Recipe

Posted on January 20, 2026

Ariana Ford

banana croissant French toast casserole - featured image

One chilly Sunday morning, the smell of buttery croissants baking in the oven filled my kitchen, promising something special was about to happen. I’d been craving a brunch that hits all the right notes—comforting, a little fancy, and yes, a bit unexpected. That’s when I pulled together this delicious banana croissant French toast casserole, which has since become my go-to for brunches when I want to impress without stress.

Here’s the thing: combining flaky croissants with sweet bananas and a rich, custardy base is pure magic. I’ve made this recipe more times than I can count, tweaking it just enough to get the perfect balance of savory and sweet, and I’m still obsessed. If you love brunch that feels indulgent but is actually pretty straightforward, this one’s for you.

Why You’ll Love This Recipe

Okay, real talk—this banana croissant French toast casserole isn’t your average brunch. I’ve served it to everyone from brunch-loving friends to my notoriously picky family, and it’s always a hit. Here’s why I keep going back to it:

✅ Buttery, flaky croissants: Using croissants instead of regular bread makes every bite feel like a little celebration. The layers soak up the custard beautifully without turning soggy.
✅ Sweet banana twist: The bananas add natural sweetness and a creamy texture that pairs perfectly with the slight crispiness on top. Bonus: no one can guess there’s fruit hiding inside.
✅ Hands-off prep: You assemble it the night before, pop it in the oven in the morning, and voilà—brunch is served. Perfect for when you want to chill with guests instead of babysitting the stove.
✅ Savory balance: A hint of cinnamon and a pinch of salt bring out the flavors without making it overly sweet, so it feels like a grown-up treat.

This casserole is more than just food—it’s the kind of dish that makes your kitchen smell like a bakery and gets everyone asking for seconds. Trust me, once you try it, you’ll want to make it every weekend.

What Ingredients You’ll Need

Here’s what’s awesome about this recipe: most of these ingredients are probably already hanging out in your fridge or pantry. I’m sharing not just what you need but why each part matters—because that’s how you become a better cook, right?

Croissants (6 large, day-old or fresh) — I use store-bought because life’s busy, but if you’re feeling ambitious, homemade croissants are next-level. Day-old croissants soak up the custard better without falling apart.
Bananas (3 ripe, sliced) — The riper, the sweeter. I use bananas with plenty of brown spots—they add natural sugar and creaminess that balance the buttery croissants.
Eggs (6 large) — These create the custard base. I always bring them to room temp first because it helps everything mix smoothly.
Whole milk (2 cups / 480ml) — Full fat gives the custard richness, but you can swap for 2% if that’s what you have.
Heavy cream (½ cup / 120ml) — Adds extra creaminess and that luscious French toast texture.
Granulated sugar (⅓ cup / 65g) — Balances the bananas and croissants without making it cloyingly sweet.
Vanilla extract (1 tbsp) — I always use pure vanilla because the flavor is so much warmer and more fragrant.
Cinnamon (1 tsp) — Just enough to give a cozy spice note without overwhelming the bananas.
Salt (¼ tsp) — Trust me, salt is the secret to making all those flavors pop.
Butter (2 tbsp, melted) — I drizzle this on top before baking to get those gorgeous golden edges.

If you want to get fancy, a handful of chopped walnuts or pecans sprinkled on top adds a little crunch and nuttiness. I keep those on hand for when I’m feeling extra.

Equipment Needed

You really don’t need a fancy kitchen to pull this off. Here’s what I use, and honestly, it’s all stuff that’s probably hanging out in your cupboards:

9×13-inch baking dish — I’ve used metal, glass, and ceramic pans. All work fine. If yours isn’t exactly 9×13, just make sure it’s close so your casserole isn’t too thick or thin.
Mixing bowls — One big bowl for the custard mix and one for tossing the croissants and bananas.
Whisk — For beating the eggs and mixing the custard. A hand mixer works too if you want fluffier custard.
Measuring cups and spoons — I’m a stickler for measuring when baking, but hey, if you want to eyeball, go for it.
Spatula — For folding everything together gently.

Pro tip: I use a silicone spatula because it scrapes the bowl perfectly and doesn’t scratch my pans. But whatever you have will do.

How to Make It: Step-by-Step

Preheat and prep (5 minutes)
Set your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or non-stick spray. This keeps the casserole from sticking and helps those edges crisp up beautifully.
Prepare the croissants and bananas (5 minutes)
Tear the croissants into roughly 2-inch pieces. They don’t need to be perfect—rustic is good here. Toss them gently with the sliced bananas in a large bowl and transfer to your greased baking dish, spreading evenly.
Whisk the custard (5 minutes)
In another bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until combined and slightly frothy. This mixture becomes the custard that soaks into the croissants and bananas. Don’t skip the salt—it really makes the flavors pop.
Assemble the casserole (3 minutes)
Pour the custard evenly over the croissant and banana mixture in the baking dish. Press down gently with a spatula to help the croissants absorb the custard. Let it sit for about 10 minutes so everything soaks in nicely. (If you’re prepping ahead, cover and refrigerate overnight.)
Top and bake (45-50 minutes)
Drizzle the melted butter over the top of the casserole. This little step is the secret to golden, crispy edges. Bake uncovered for 45-50 minutes, until the top is puffed, golden, and a knife inserted in the center comes out clean or with just a few moist crumbs.
Rest before serving (10 minutes)
Let the casserole cool slightly before slicing. I know it’s tempting to dig in immediately, but this helps everything set so your servings hold together.

If you want to add nuts or a drizzle of maple syrup, now’s the time to get creative. This casserole is forgiving, so don’t worry about perfection.

My Best Tips & Techniques

After making this banana croissant French toast casserole way more times than I care to admit, here’s what I’ve learned to make it foolproof:

Don’t rush the soak: Letting the croissants and bananas sit with the custard for at least 10 minutes (or overnight) makes all the difference. The bread soaks up just enough without turning mushy.
Use ripe bananas: If your bananas aren’t quite there, throw them in a paper bag for a day or two. The riper, the sweeter, and that natural sugar makes the whole casserole shine.
Butter on top: This is my favorite trick for a crispy, golden crust. I’ve skipped it (lazy moments) and the casserole still tastes great, but that buttery finish? Next level.
Don’t overbake: I’ve burned the edges a couple times learning this. Check at 45 minutes and trust your nose—the smell is a great indicator.
Room temperature eggs and dairy: I always pull these out early because it helps the custard mix more evenly. Cold eggs can make the mixture a bit lumpy.

Oh, and one more thing—if you want crispy edges all around, rotate the casserole halfway through baking. My oven has hot spots, and this little move saved a few batches from uneven browning.

Ways to Mix It Up

Once you’ve nailed the classic banana croissant French toast casserole, here’s how to switch things up without losing that comforting vibe:

Nutty Banana Crunch: Toss in ½ cup chopped pecans or walnuts with the croissants and bananas. Adds a lovely crunch and another flavor layer.
Chocolate Banana Bliss: Sprinkle ½ cup mini chocolate chips over the top before baking. The melty chocolate pockets are pure indulgence.
Tropical Twist: Swap half the bananas for sliced mango or pineapple chunks for a bright, fresh flavor combo.
Spiced Up: Add ½ teaspoon ground nutmeg and a pinch of ground cloves to the custard for a warm, cozy spice blend.
Vegan Version: Use plant-based milk and a flax egg substitute (1 tbsp ground flaxseed + 3 tbsp water per egg). Swap croissants for vegan ones or use sturdy bread. I haven’t tried this myself yet, but readers swear by it.

Don’t be shy about experimenting. I once added a swirl of peanut butter before baking, and it was surprisingly fantastic.

Serving Ideas & Storage

This casserole is fantastic warm, but also holds up well as leftovers. Here’s how I like to enjoy and store it:

Serving Suggestions:

Serve with a drizzle of maple syrup or a dollop of Greek yogurt for a balanced sweet and tangy bite.
Pair with fresh berries or sliced apples to cut through the richness.
For a savory angle, add a sprinkle of flaky sea salt on top before serving—it contrasts nicely with the sweet banana.
Great alongside crispy bacon or sausage if you want a full brunch spread.

Storage Tips:

Keep leftovers covered in the fridge for up to 4 days. Reheat slices in the toaster oven or microwave (20-30 seconds) for a quick pick-me-up.
Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Toast or microwave straight from the freezer.

Pro tip: If it starts to dry out, transform leftover slices into French toast sticks with a quick dip in egg and a pan-fry. Waste not, want not.

Nutritional Info & Health Benefits

I’m not here to preach, but here’s why I feel good about serving this casserole:

Per Slice (1/12th of casserole)	Amount
Calories	280
Protein	7g
Carbohydrates	35g
Fat	12g
Fiber	2g

The bananas bring potassium and natural sweetness, while the eggs and dairy add protein and calcium. Using croissants means it’s richer than your average French toast casserole, so I like to balance it with protein-rich sides or fresh fruit. It’s definitely a treat, but one that keeps you full and energized longer than plain toast or pastries.

Final Thoughts

So there you have it—my delicious banana croissant French toast casserole, the perfect easy savory brunch recipe that feels like a little weekend celebration. I honestly can’t get enough of it, and I hope it brings that same cozy, buttery joy to your table.

This recipe is flexible, forgiving, and full of flavor. Make it your own with mix-ins, toppings, or whatever you have on hand. The best part? You get to enjoy a brunch that tastes like you spent hours in the kitchen when really, you didn’t.

If you make this, please drop a comment and let me know how it turned out. Or better yet, snap a pic and tag me on Instagram—I love seeing your creations! Happy baking and even happier brunching.

FAQs

Q: Can I make this casserole ahead of time?

A: Absolutely! I usually assemble it the night before, cover it tightly, and pop it in the fridge. In the morning, just bake it straight from the fridge—add an extra 5-10 minutes to the baking time if needed.

Q: What if I don’t have croissants? Can I use regular bread?

A: You can! Brioche or challah works best because they’re rich and slightly sweet. Regular sandwich bread works in a pinch but won’t have the same flaky texture.

Q: How do I know when the casserole is done?

A: Look for a golden-brown top that’s puffed up and slightly crispy on the edges. A knife or toothpick inserted in the center should come out clean or with just a few moist crumbs—not wet batter.

Q: Can I add other fruits besides bananas?

A: For sure! Berries, apples, or peaches all work well. Just be mindful that some fruits release more moisture, so you might want to reduce the milk slightly if using very juicy fruit.

Q: Is there a dairy-free version of this recipe?

A: Yes! Swap the milk and cream for your favorite plant-based milks (like almond or oat), use a vegan butter substitute, and try a flax egg or store-bought egg replacer. The texture will be a bit different, but still tasty.

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