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Baked Banana Macadamia French Toast with cream cheese filling and pure maple syrup is prepared the day before, soaked over night, and served in the morning.

Mini tropical flavored french toast casseroles are the best breakfast to wake up to! If you love french toast, you’ll also love Crème Brûlée French ToastGrand Marnier French Toast, and Baked Challah French Toast!

ramekins of overnight french toast with banana and macadamia

Overnight french toast casserole.

My family loves french toast. So do I.

But the french toast I love the most is the kind that I can make the day before and then simply set in the oven when I wake up for a delicious breakfast treat.

The reason overnight french toast is so wonderful is because:

  • The egg mixture fully absorbs into the bread. This makes the most heavenly french toast and ensures every bite is moist and full of flavor.
  • Any breakfast that is prepared ahead of time means no kitchen mess in the morning. For some reason that makes it taste even better!
  • This recipe, in particular, uses individual ramekins instead of a large casserole dish. That not only makes them bake faster, but for some reason individual servings make them more fun!

individual servings of banana french toast

Rich, tropical flavor in every bite.

When we go to Hawaii, we eat a ton of bananas and macadamia nuts. Not only are they plentiful in the tropics, but they taste so much better when they’re fresh.

Adding both banana and macadamia nuts to this french toast casserole brings me back to our vacation days.

The addition of cream cheese purely adds to the richness of the dish. If you’ve never had cream cheese stuffed french toast, just think of how delicious a cheese danish tastes. That’s what it’s like.

bit of french toast casserole

Baked Banana Macadamia French Toast

Prep20 minutes
Cook45 minutes
Soak time10 hours
Total1 hour 5 minutes
Servings 6 servings
Baked Banana Macadamia French Toast with cream cheese filling and pure maple syrup is prepared the day before, soaked over night, and served in the morning.

Equipment

Ingredients 

  • 1 tablespoon unsalted butter
  • 12 ounces bread about 5 cups cut into 1/2 to 1 inch cubes, see note
  • 1 large ripe banana sliced
  • 1/2 cup macadamia halves
  • 3 ounces cream cheese cut into 1/2 inch cubes
  • 4 large eggs
  • 1 1/3 cups half and half
  • 2 teaspoons vanilla
  • 1/4 cup pure maple syrup

Instructions 

The night before:

  • Grease six (6 ounce) ramekins with butter. Place in baking dish (I used two round cake pans).
  • Place half the bread in the ramekins.
  • Top the bread with banana, macadamia nuts, and cream cheese, dividing evenly between each dish.
  • Cover with remaining bread.
  • In separate bowl, whisk eggs, half and half, vanilla and maple syrup until well combined. Slowly pour over each ramekin, dividing the liquid mixture evenly between each dish. You might have a small amount of liquid left over, but try to get as much as possible into the ramekins.
  • Cover baking dish(es) tightly with plastic wrap, weigh down with a heavy plate to smash the bread into the liquid, and refrigerate over night. Note: some of the liquid will spill out into the baking dish the ramekins are placed in.

The morning of:

  • Preheat oven to 325 degrees F.
  • If any of the liquid mixture spilled over, remove the ramekins from the baking dish and carefully pour anything that spilled back into the ramekins. Return ramekins to baking dish.
  • Bake in preheated oven for 45 minutes or until golden brown.
  • To serve, top with additional maple syrup or dust with powdered sugar.

Notes

For french toast, I always recommend brioche, Challah, or a thick French bread. 
This recipe can be made in a single casserole dish instead of ramekins, however you may need to increase cooking time to ensure center is cooked fully through.

Nutrition

Calories: 468kcal, Carbohydrates: 46g, Protein: 13g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 150mg, Sodium: 406mg, Potassium: 375mg, Fiber: 4g, Sugar: 15g, Vitamin A: 610IU, Vitamin C: 2mg, Calcium: 189mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally published in January 2016 and has been updated for your reading pleasure.

My rich and filling Baked Banana Macadamia French Toast with its cream cheese filling is prepared the day before, soaked over night, and served hot and delicious in the morning.

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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10 Comments

  1. 5 stars
    We love having french toasts for breakfast. The banana and macadamia works really well together, and the ramekins mean individual serving and no fighting over the food. 🙂

  2. 5 stars
    I’ve never tried bananas in on french toast but honestly that is a wonderful idea! These look so good! What a fabulous treat between the banana and macadamia nuts ^_^

  3. 5 stars
    This is definitely a must try recipe if you love french toast! The flavors of the banana and macadamia are so delicious. Plus, I love how these are made in mini sizes! Perfect for serving at a brunch.