Rum-Soaked Banana Foster French Toast Bake

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A decadent breakfast casserole featuring rum-soaked bananas and a rich custard baked into golden French toast. This Caribbean-inspired recipe, ready in about 70 minutes, combines ripe bananas, sliced, dark rum, brown sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups day-old brioche bread, cut into 1-inch cubes
• 3 medium ripe bananas, sliced
• 1/3 cup dark rum
• 1/2 cup brown sugar
• 4 tbsp unsalted butter
• 6 large eggs
• 2 cups whole milk
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• optional powdered sugar for dusting

Instructions

1. Step 1: In a small saucepan, melt 4 tbsp unsalted butter over medium heat. Stir in 1/2 cup brown sugar and 1/3 cup dark rum, cooking and whisking for 3-4 minutes until mixture thickens and bubbles. Remove from heat and gently fold in 3 sliced medium bananas, coating them in the sauce.
2. Step 2: Grease a 9x13-inch baking dish with butter. Spread 6 cups of 1-inch brioche bread cubes evenly in the dish. Pour the warm rum-banana sauce evenly over the bread, gently tossing to combine.
3. Step 3: In a large bowl, whisk together 6 large eggs, 2 cups whole milk, 2 tsp pure vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp salt until smooth.
4. Step 4: Pour the egg mixture evenly over the bread and banana mixture, pressing lightly with a spatula to submerge the bread. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to soak.
5. Step 5: Preheat oven to 350°F. Remove the plastic wrap and bake uncovered for 45-50 minutes until the top is golden brown and custard is set.
6. Step 6: Let cool 10 minutes before dusting with powdered sugar if desired. Serve warm with maple syrup or whipped cream.