"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard


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This recipe for OVERNIGHT BANANAS FOSTER FRENCH TOAST CASSEROLE, by , is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynne Ronemous


6 Tablespoons butter, melted
1 cup brown sugar
2 Tablespoons light corn syrup
1 teaspoon vanilla
teaspoon cinnamon
3 medium ripe bananas, thinly sliced

1 loaf French bread, cut into cubes
6 oz. cream cheese, cubed
8 eggs
1 cup milk
⅔ cup sugar
1 teaspoons vanilla extract
teaspoon cinnamon
⅛ teaspoon nutmeg
Pinch of salt
powdered sugar or whipped cream to garnish
drizzle with extra caramel if desired

In a medium pan, melt butter, brown sugar, corn syrup on stove over medium heat. Cook and stir until sugar is completely dissolved. Once sugar is dissolved, remove from heat and add vanilla and cinnamon.

Lightly grease a 913-inch baking pan.

Pour caramel sauce into prepared pan and make sure it is evenly distributed.

Place banana slices evenly over the sauce.

Layer and evenly sprinkle half of the bread cubes over the bananas.

Evenly distribute the cream cheese cubes over the bread cubes.

Cover the top evenly with the remaining bread cubes.

In a medium bowl, combine eggs, milk, sugar, vanilla, cinnamon, nutmeg and pinch of salt and whisk together until completely smooth and well combined.

Pour the egg mixture over the bread.

Gently press the bread down with hands so that all of the bread can absorb the egg mixture.

Cover casserole and refrigerate overnight.

When ready to bake, remove pan from refrigerator and leave it out on the counter while oven preheats to 375 degrees F.

Bake uncovered for about 30-40 minutes.

Let it cool in pan 5-10 minutes.




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