Upside-Down Banana-Walnut French Toast

Total Time
Prep 15 mins
Cook 45 mins

From BC's Most Requested Recipes. An ooey-gooey do-ahead (1-24 hours) egg bake that will knock your socks off.

Ingredients Nutrition


  1. Spray bottom and sides of a 13x9x2-inch glass baking dish with cooking spray or grease with shortening. In a large bowl, stir together first four (4) ingredients then gently stir in the bananas. Spoon this mixture into the baking dish.
  2. Reserving heels of bread for another use (feed the birds, they love cinnamon bread) arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
  3. In a medium-size bowl, beat eggs, milk and vanilla until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
  4. Heat oven to 325°. Uncover casserole and bake 45-50 minutes or until knife inserted in center comes out clean. Serve portions upside-down, spooning sauce from bottom of dish over each serving.


Most Helpful

Yummy breakfast right here! These will be made again soon, I promise!

MichelliBelli July 07, 2010

Made for a wonderful breakfast this morning along with some oatmeal, and some maple glazed bananas #232110. Refridgerated for 12 hours, and added a tad bit pecans to the walnuts. Other than that minor change made recipe as posted and made for one great breakfast. Made for Recipe Swap 42.

weekend cooker July 05, 2010

Although I followed the recipe right on down (except that I did add 1/4 teaspoon of ground cinnamon to the egg mixture), I cut the recipe in half & baked the resulting French toast in an 8"x*' pan for a little more than 40 minutes ~ More than enough for 2 of us, but this GREAT TASTING FRENCH TOAST was polished off for lunch! Thanks for sharing! [Tagged, made & reviewed in All New Zaar Cookbooks Tag]

Sydney Mike November 06, 2008

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