Creamy banana French toast casserole Recipe


Adding just a little lemon juice not only keeps the bananas from turning dark but it also adds bright flavor to this creamy casserole.

Total Time: 1 hr 25 min Prep: 20 min Cook: 35 min Serves: 12 Difficulty: Easy

Point 6


  • whole wheat bread: 12 slice(s), or oatmeal bread, cut into quarters (about 1 oz per slice)
  • cooking spray: 5 spray(s)
  • 2% reduced fat milk: 1 cup(s)
  • maple syrup: ½ cup(s)
  • egg(s): 6 large
  • Neufchâtel cheese: 4 oz, (1/3-less-fat cream cheese)
  • banana(s): 4 medium, ripe, divided
  • rum: 1 Tbsp
  • vanilla extract: 1 tsp
  • fresh lemon juice: 2 tsp
  • ground nutmeg: ½ tsp
  • ground cinnamon: ½ tsp
  • table salt: ¼ tsp
  • powdered sugar: 3 Tbsp


  1. Coat a 13- X 9-in baking dish with cooking spray; stand bread quarters up in prepared dish so it lines the sides and bottom in a single layer.Preheat oven to 350°F.
  2. Place milk, syrup, eggs, cream cheese, 2 bananas, rum, vanilla, juice, nutmeg, cinnamon and salt in a blender; process until smooth, 1-2 minutes. Slowly pour mixture over bread; press bread into egg mixture, making sure it is completely submerged. Cover with foil; chill for 30 minutes (or up to overnight).
  3. Preheat oven to 350°F.
  4. Just before baking, thinly slice remaining 2 bananas; tuck slices in between pieces of bread. Bake, covered with foil, 25 minutes. Remove foil; bake until golden brown and set, about 10 minutes more. Sprinkle top of casserole with powdered sugar; slice into 12 pieces and serve immediately.
  5. Serving size: 1 piece


Serve with fresh berries if desired.