Baked Banana French Toast with Pecan Crumble

by Jess on April 18, 2014

in Breakfast, Favorites, Recipes

Baked Banana French Toast with Pecan Crumble

We’re all still here, and the twins are still tucked in tight.  They’ll be making their entrance to the world soon though – more news on that later this weekend – post french toast!  My first day of maternity leave and final day of work until the end of July was last Friday, so it’s been a blessedly quiet week here at home.  I stayed in the air conditioning throughout the whole of the three-day Thai New Year (Songkran), avoiding any and all water fights with strangers that are part of the holiday.  I had enough of that in our first and second years in Bangkok to hold me over.  Frank and I went to see a movie about a block away, but only on the condition that we take a cab so I could stay dry.  The perks of pregnancy.

Baked Banana French Toast with Pecan Crumble_ingredients

We’re hoping to sneak in a post-church Easter brunch on Sunday morning, but I’d be quite happy for breakfast at home as well (and maybe a nap afterwards).  Since discovering baked french toast a couple years ago, it’s one of my favorite make-ahead breakfasts.  It’s so easy that I’m realizing now, at the eleventh hour, that it should have made a more frequent weekend appearance during this pregnancy.

Baked Banana French Toast

Better late than never.

This version used whole wheat bread (but any type works), with bananas between the slices (the banana get sweet and tender during baking), and a slightly over-the-top yet simple pecan crumble over the top.  Because what breakfast doesn’t benefit from a sweet, crunch, over-the-top crumble?

Baked Banana French Toast with Pecan Crumble
Prep time
Cook time
Total time
A simple baked french toast made with banana and topped with a sweet and crunchy pecan crumble. A great make-ahead dish for holiday mornings!
Recipe type: Breakfast
Serves: 8
For the french toast:
  • 3 Tablespoons unsalted butter, softened and cut into cubes
  • 1 large day-old baguette (I used whole wheat, but any loaf of bread will work), cut into 1-inch slices
  • 2 ripe bananas, thinly sliced
  • 6 whole eggs
  • 2 egg yolks
  • 3 cups milk
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
For the crumble:
  • ¾ cups whole pecans
  • 4 Tablespoons unsalted butter, chilled and cut into cubes
  • 3 Tablespoons packed light brown sugar
  • ¼ teaspoon salt
  1. Lightly grease a 9x13 inch baking dish. Scatter the cubed butter over the bottom of the dish. Arrange bread slices in rows, with slices slightly overlapping. Slide banana slices between the slices of bread.
  2. In a medium mixing bowl, whisk the whole eggs and egg yolks until well combined. Whisk in the milk, granulated sugar, vanilla extract, cinnamon, and salt. Pour the liquids over the bread.
  3. To make the crumble, pulse the ingredients together in a food processor until the pecans are roughly chopped. Scatter the crumble over the french toast.
  4. Cover with foil and refrigerate for 2 hours to overnight. About 20 minutes before baking, remove the pan from the refrigerator and preheat the oven to 375 degrees F. Cover with foil and bake, covered, for 35 minutes. Uncover and continue baking until golden brown and crisp on top, about 15 minutes more.
  5. Serve immediately and drizzle with syrup, if desired.
The finished french toast is not super sweet on its own. It's perfect for syrup, but if you'd like to serve it without syrup, you might want to increase the sugar in the recipe by a ¼ a cup or more.




Baked Banana French Toast with Pecan Crumble



{ 5 comments… read them below or add one }

1 Ashley April 19, 2014 at 2:10 am

I was wondering how you were doing! And if the babies had made their entrance yet : ) I hope you are getting in plenty of relaxing! And this french toast sounds fantastic – I love any sort of baked french toast!
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2 Katie (The Muffin Myth) April 19, 2014 at 5:26 pm

This looks great! The perfect make-ahead breakfast. We’ve got an expats brunch club and our turn to host is coming up, so I’ll file this away for such an occasion. Glad you’ve started your mat leave and can start relaxing and enjoy some quiet before the chaos :)
Katie (The Muffin Myth) recently posted..kale and quinoa salad with smoked fetaMy Profile


3 Eileen May 15, 2014 at 8:27 pm

I run a B&B and this looks like a great dish to serve my guests. I might try it in individual dishes for easy serving. Thanks for sharing!


4 Holly Botner May 22, 2014 at 11:24 pm

This looks amazing and very original. Can’t quite remember how I found you, but I’m glad I did!


5 Gabrielle July 8, 2014 at 7:09 am

I made these this morning, well technically last night, but it was delicious. The perfect amount of sweetness and not soggy at all, as I’ve found most french toast bakes to be. The only thing I did different was (since I only had 1/4c pecans) use almonds and cashews along with whatever pecans I had for the crumble. Turned out great, thank you for sharing.


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