Rum-Spiked Banana Foster French Toast Bake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich overnight French toast casserole layered with caramelized bananas and a warm rum sauce. This French-inspired recipe, ready in about 65 minutes, combines French bread, large eggs, whole milk 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.

Prep: 15 min Cook: 50 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Grease a 9x13-inch baking dish with butter. Place 6 cups of 1-inch French bread cubes evenly in the dish.
  2. Step 2: In a large bowl, whisk together 8 large eggs, 2 cups whole milk, 1/2 cup brown sugar, 2 tsp vanilla extract, and 1 tsp ground cinnamon until smooth. Pour this custard evenly over the bread cubes, pressing gently to soak. Cover and refrigerate overnight.
  3. Step 3: Preheat oven to 350°F. In a large skillet, melt 4 tbsp unsalted butter over medium heat. Add 3 sliced ripe bananas and cook for 3-4 minutes until soft and beginning to caramelize.
  4. Step 4: Stir in 1/4 cup dark rum and 1/4 cup maple syrup. Cook for 2 more minutes until the sauce thickens slightly.
  5. Step 5: Pour the banana-rum sauce evenly over the soaked bread custard and bake uncovered for 45-50 minutes until the top is golden and the custard is set.
  6. Step 6: Remove from oven, let cool for 10 minutes, dust with powdered sugar, and serve warm.

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