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Banana Croissant French Toast Casserole Recipe
Ben Carraoli

Banana Croissant French Toast Casserole Recipe

When I first made this Banana Croissant French Toast Casserole, I couldn’t believe how simple yet indulgent it was. It’s the perfect way to use up leftover croissants and create a dish that feels like a warm hug on a plate.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Calories: 450
Ingredients Method

Ingredients
  

  • 1 cup whole milk for a creamy base
  • 1 cup heavy cream adds richness to the custard
  • 2 large eggs binds the custard together
  • 1 cup granulated sugar for sweetness
  • 1 tablespoon vanilla extract for a warm, aromatic flavor
  • 1 tablespoon banana extract enhances the banana flavor
  • 1/4 teaspoon salt balances the sweetness
  • 1 ripe banana sliced (adds natural sweetness and texture)
  • 6 day-old croissants cut into 1-2 inch pieces (perfect for soaking up the custard)
  • Maple syrup for serving (optional but highly recommended)

Method
 

  1. Preheat your oven to 350°F (175°C). Spray an 8 x 8-inch baking dish with cooking spray and set it aside. This ensures the casserole doesn’t stick and makes cleanup easier.
  2. In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, banana extract, and salt. Whisk until the mixture is smooth and well combined. This custard will soak into the croissants, making them soft and flavorful.
  3. Add the croissant pieces to the custard mixture and gently mix until they’re fully coated. Let the mixture sit for 25–30 minutes, stirring halfway through to ensure even soaking. This step is key to achieving a soft, custard-like texture.
  4. Pour the soaked croissant mixture into the prepared baking dish. Nestle the banana slices evenly throughout the dish. Bake for 45–50 minutes, or until the custard is set and the croissants are golden brown. Let the casserole cool for 10 minutes before serving.