Save It The smell of cinnamon woke me before my alarm that Sunday. My sister had shown up the night before with a bag of overripe bananas and a wild idea she'd seen somewhere online. We tore apart a loaf of challah, whisked eggs with mashed fruit, and tucked the whole thing into the fridge before collapsing on the couch with wine. The next morning, I slid it into the oven and understood why people plan their weekends around breakfast.
I made this again for my parents' anniversary brunch, and my dad, who usually skips sweet breakfasts, went back for seconds. My mom kept asking what made it taste like banana bread and cinnamon rolls at the same time. I didn't tell her it was just leftovers and a hunch. Sometimes the best recipes come from using what you have and hoping it works.
Ingredients
- Brioche or challah bread: Use a day-old loaf if you can; it soaks up the custard without falling apart, and the slight staleness actually helps it hold its shape during baking.
- Ripe bananas: The browner, the better—they mash easily and bring a natural caramel sweetness that balances the spice.
- Eggs: These bind everything into a custardy base; make sure they're whisked thoroughly so you don't get pockets of cooked egg white.
- Whole milk and heavy cream: The combination makes it rich without being heavy, and the fat keeps the casserole moist even after reheating.
- Brown sugar: It adds molasses depth that white sugar can't, and it caramelizes beautifully on top.
- Ground cinnamon and nutmeg: Cinnamon is the star, but nutmeg adds warmth in the background; don't skip it.
- Cream cheese: Let it soften completely so it whips smooth; cold cream cheese will leave lumps that won't melt evenly.
- Cinnamon sugar topping: This forms a crisp, sweet crust that contrasts with the soft interior.
Instructions
- Prep the dish and layer the bread:
- Butter your baking dish generously, then scatter half the bread cubes in an even layer. Don't pack them tight; they need room to soak.
- Make the custard:
- Whisk the mashed bananas with eggs, milk, cream, sugars, vanilla, and spices until completely smooth. Pour half over the bread and press gently so every cube gets coated.
- Swirl in the cream cheese:
- Beat the cream cheese with sugar, egg yolk, and vanilla until it's fluffy and spreadable. Drop spoonfuls randomly over the soaked bread; it'll swirl as it bakes.
- Add the second layer:
- Top with the remaining bread cubes, pour over the rest of the custard, and press down gently. Everything should look saturated and slightly messy.
- Add the cinnamon sugar crust:
- Stir melted butter, brown sugar, and cinnamon together, then drizzle or spoon it over the top. It'll look like too much, but it's not.
- Chill overnight:
- Cover tightly with plastic wrap and refrigerate for at least 6 hours, though 8 is better. The bread will absorb the custard and the flavors will deepen.
- Bake until golden:
- Preheat your oven to 350°F and let the casserole sit out while it heats. Bake uncovered for 40 to 45 minutes, until puffed, golden, and set in the center.
- Cool and serve:
- Let it rest for 10 minutes so it firms up enough to slice cleanly. Serve warm with maple syrup or a dusting of powdered sugar.
Save It 
Save It The first time I served this, my friend's kid asked if it was cake for breakfast. Technically, no. Practically, yes. We ate it straight from the pan with forks, passing around the maple syrup bottle, and no one bothered with plates. That's when I knew this wasn't just a recipe—it was the kind of thing that makes people linger at the table.
How to Store and Reheat
Leftovers keep in the fridge for up to three days, covered tightly with foil. Reheat individual portions in the microwave for about 45 seconds, or warm the whole pan in a 300°F oven for 15 minutes. The texture softens a bit, but the flavor stays just as good. If you want to freeze it, assemble the unbaked casserole, wrap it well in plastic and foil, and freeze for up to a month. Thaw it overnight in the fridge before baking as directed.
What to Serve Alongside
This is rich enough to be the main event, but I like to balance it with something fresh and bright. A bowl of mixed berries, a simple fruit salad with lime juice, or even grapefruit halves work well. If you're feeding a bigger crowd, add crispy bacon or breakfast sausage on the side. Strong black coffee or spiced chai are perfect for cutting through the sweetness.
Ways to Make It Your Own
Once you've made this a few times, you'll start seeing where you can tweak it. Swap the bananas for mashed sweet potato or pumpkin puree in the fall. Fold in chocolate chips or dried cranberries between the layers. Sprinkle chopped pecans or walnuts over the top before baking for crunch. You can even use croissants instead of challah for an even more decadent version.
- Try adding a tablespoon of bourbon or rum to the custard for a deeper, warmer flavor.
- Use maple syrup instead of some of the sugar for a more autumn-forward sweetness.
- Top with a simple glaze made from powdered sugar and milk if you want it to look bakery-perfect.
Save It 
Save It This is the kind of breakfast that makes people ask for the recipe before they've finished eating. Make it the night before, wake up to the smell of cinnamon and caramelized sugar, and take all the credit for something that practically cooks itself.
Common Questions About Recipes
- → Can I prepare this casserole ahead of time?
Yes, this dish is designed to be made ahead. Assemble it the night before and refrigerate for 6-8 hours. You can also freeze it unbaked for up to 1 month—just thaw overnight in the refrigerator before baking.
- → What type of bread works best?
Brioche or challah are ideal because they're rich and sturdy enough to absorb the custard without becoming mushy. Day-old or slightly stale bread actually works even better as it soaks up the mixture more effectively.
- → Can I omit the bananas?
Yes, you can skip the bananas if preferred. The casserole will still be delicious, though it will lose some of its unique flavor depth. Consider adding an extra splash of vanilla or a tablespoon of maple syrup to compensate.
- → How do I know when it's fully baked?
The casserole is done when it's puffed, golden brown on top, and a knife inserted in the center comes out clean or with just a few moist crumbs. This typically takes 40-45 minutes at 350°F.
- → What should I serve with this dish?
This casserole pairs beautifully with maple syrup, a dusting of powdered sugar, fresh berries, or whipped cream. For beverages, try strong coffee, chai tea, or fresh orange juice to complement the rich flavors.
- → Can I add nuts or other mix-ins?
Absolutely! Chopped pecans or walnuts sprinkled on top before baking add wonderful crunch. You could also fold in chocolate chips or dried fruit between the layers for extra flavor and texture.