Description
This Caramelized Banana Cheesecake Stuffed Coconut French Toast Casserole is the ultimate indulgent breakfast or brunch dish! Layers of buttery brioche soak up a rich coconut custard, while a luscious caramelized banana cheesecake filling adds a decadent touch. Topped with toasted coconut flakes and drizzled with homemade coconut syrup, this baked French toast casserole is perfect for special occasions, holiday mornings, or a weekend treat. Ideal for healthy homemade recipes, quick dinner ideas, and an irresistible brunch!
Ingredients
Units
Scale
For the Caramelized Banana Cheesecake Filling:
- 1/4 cup butter
- 1/4 cup sugar
- 2 ripe bananas, peeled and sliced
- 16 oz cream cheese, softened
For the Coconut French Toast Casserole:
- 1 pound bread (brioche, challah, French bread, or Italian bread), day-old, cut into 1-inch pieces (or gluten-free for GF option)
- 8 eggs, lightly beaten
- 1 (14-ounce) can coconut milk
- 1/2 cup sugar
- 1 teaspoon orange zest (or lemon zest) (optional)
- 1 tablespoon vanilla extract (optional)
- 1 cup sweetened coconut flakes
For the Coconut Syrup:
- 1 (14-ounce) can coconut milk
- 1/2 cup sugar
Instructions
For the Caramelized Banana Cheesecake Filling:
- Melt the butter and sugar in a pan over medium heat, stirring until the sugar dissolves and the mixture begins to simmer (about 5 minutes).
- Add the sliced bananas, stir gently, and let simmer until golden brown and caramelized (5-10 minutes).
- Mix the caramelized bananas into the softened cream cheese and set aside.
For the Coconut French Toast Casserole:
- Grease a 13×9-inch baking dish.
- Layer half of the bread pieces in the dish, then spread the caramelized banana cheesecake mixture evenly over the top. Add the remaining bread on top.
- In a large bowl, whisk together the eggs, coconut milk, sugar, orange zest, and vanilla extract. Pour the mixture evenly over the bread layers.
- Cover and refrigerate for at least 1 hour (or overnight for best results).
- Preheat oven to 350°F (180°C).
- Sprinkle toasted coconut flakes over the top and bake for 45-60 minutes, or until golden brown and the center is set.
- Let cool slightly before slicing. Serve warm with coconut syrup.
For the Coconut Syrup:
- In a small saucepan, heat the coconut milk and sugar over medium heat.
- Simmer until the sugar dissolves completely (about 5 minutes). Serve warm over the casserole.
Notes
- Use gluten-free bread for a GF option.
- Try adding chopped nuts for extra crunch!
- Serve with fresh fruit or whipped cream for an extra special touch.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg