Cinnamon Raisin Banana French Toast Casserole with Oat Crumble

Whole-wheat cinnamon raisin bread is layered with bananas and covered with an egg and milk mixture before baking. An oat crumble topping adds a touch of sweetness and texture.
Cinnamon Raisin Banana French Toast Casserole

Cinnamon Raisin Banana French Toast Casserole

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • 1/2 cup old-fashioned rolled oats (TRY: Bob’s Red Mill Old Fashioned Regular Rolled Oats)
  • 1/4 cup white whole-wheat flour
  • 5 tbsp maple sugar, divided
  • 1/4 tsp sea salt
  • 3 tbsp organic unsalted butter, melted (TRY: Horizon Organic Unsalted Butter)
  • Olive oil cooking spray
  • 14 slices whole-wheat cinnamon raisin swirl bread
  • 3 small bananas, sliced
  • 6 large eggs
  • 3 3/4 cups whole milk
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon


  1. Prepare oat crumble: In a medium bowl, stir together oats, flour, 3 tbsp maple sugar and salt until combined. Add butter and stir until moistened. Set aside.
  2. Mist a 9 x 13-inch baking dish with cooking spray. Arrange 7 slices bread in a single layer (2 rows of 3 1/2 slices each). Top with banana slices in a single layer, then top with remaining 7 slices bread in a single layer. In a large bowl, whisk eggs. As you whisk, slowly pour in milk until combined. Whisk in vanilla, cinnamon and remaining 2 tbsp maple sugar. Pour mixture over bread, then sprinkle evenly with oat crumble. Cover with foil and refrigerate overnight.
  3. Preheat oven to 350°F. Bring casserole to room temperature, up to 2 hours. Remove foil and bake until bread is puffed up and egg mixture is set (a bit of liquid in center is fine as it will firm up as it cools), about 40 minutes. (NOTE: If you skipped bringing casserole to room temperature, bake another 10 to 15 minutes.) Cool on a rack for 10 minutes before serving.

Nutrition Information

  • Serving Size: 1/12 of French toast casserole
  • Calories: 261
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 108 mg
  • Fat Content: 10 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 232 mg
  • Sugar Content: 15 g
  • Polyunsaturated Fat Content: 2 g