Peanut Butter Banana Overnight French Toast
This Peanut Butter Banana Overnight French Toast layers brioche and bananas, soaked in a creamy peanut butter custard! Then, the next morning, it is ready to be baked and topped with melted peanut butter, more bananas, chopped peanuts, and optional maple syrup.
Servings: 12 people
Calories: 374kcal
Ingredients
- 1 loaf (16 ounces) brioche bread, cut into ½-inch cubes
- 2 medium bananas, diced
- 8 large eggs, room temperature, beaten
- 2 cups (490 g) whole milk, room temperature
- ½ cup (119 g) heavy whipping cream
- ½ cup (129 g) creamy peanut butter, melted
- ¼ cup (50 g) light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
Toppings
- ¼ cup (64.5 g) creamy peanut butter, melted
- 1 ripe banana, sliced
- peanuts, chopped
- maple syrup, for serving (optional)
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Add half of the bread and half of the diced bananas in an even layer. Top with a second layer of bread and bananas.
- In a large bowl, whisk together eggs, milk, heavy cream, peanut butter, brown sugar, vanilla, cinnamon, and salt until smooth and fully combined.
- Pour the egg mixture evenly over the layers of bread and bananas, pressing down gently to help the bread absorb the liquid. Cover the dish with plastic wrap and refrigerate overnight.
- When ready to bake, remove the plastic wrap and let the dish sit at room temperature for 20-30 minutes while you preheat the oven to 350°F.
- Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the center is set and does not jiggle.
- Remove from the oven and let cool slightly before serving.
- Top with a drizzle of melted peanut butter, bananas, and crushed peanuts. Serve warm with maple syrup.
Nutrition
Serving: 1portion | Calories: 374kcal