Banana Pudding French Toast

I still remember the first time I had something close to this at a little brunch spot that did a rotating weekend special. The board said banana bread French toast and I almost walked past it — but something made me order it. What arrived at the table was this thick, golden slab of something between French toast and a pudding cake, topped with sliced bananas and a cloud of powdered sugar. The inside was impossibly soft and custardy, almost like a banana pudding had been baked right into the bread itself. I asked the server what was in it and she just smiled and said it was their secret. I went home and spent the better part of two weekends reverse-engineering it from memory. The vanilla pudding mix was the key I was missing — it transforms the custard into something silkier and richer than eggs and milk alone could ever do. This version is my own, and honestly I think I like it even better than the original that inspired it.

Why I love this recipe

What I love most about this recipe is how effortlessly impressive it is. You put it together the night before — which takes maybe 20 minutes — and then the oven does all the real work in the morning while you make coffee and set the table. But when it comes out, it looks and smells like you've been cooking for hours. The layers are what get me every time: the bottom is soft and custardy and almost pudding-like, the middle has those chunks of banana that get jammy and sweet in the oven, and the top has this golden crumble that shatters just slightly when you cut into it. And then the maple syrup soaks into all of it and ties every single layer together. It's also incredibly forgiving — overripe bananas, day-old bread, even different types of milk all work beautifully. This is comfort food at its most generous.

What You Need From Your Kitchen

• Brioche bread: Cut into thick chunks and layered in the baking dish; its buttery richness makes it the ideal bread for soaking up the banana custard without disintegrating.
• Ripe bananas: Two are mashed into the custard for deep banana flavor throughout, while two more are sliced and layered on top before baking for a caramelized, jammy finish.
• Instant vanilla pudding mix: Whisked directly into the custard mixture to create an ultra-silky, thick, and creamy interior that sets perfectly in the oven.
• Whole milk and heavy cream: Combined to create a rich custard base that soaks deep into every layer of brioche overnight.
• Eggs: Provide structure to the custard and help the bake hold its shape when sliced and served.
• Brown sugar: Adds warm caramel sweetness to the custard and complements the natural banana flavor beautifully.
• Cold butter (for crumble): Rubbed into flour and sugar by hand to create a golden, shatteringly crisp crumble topping that contrasts the soft interior.

Let's Make These Together

Grease and layer the brioche

Butter your 9x13 baking dish well, then arrange half of your brioche chunks in an even layer at the bottom. Don't worry about it being perfect — a little rustic is actually better here, as the uneven surface creates pockets where the custard pools and sets into the most delicious custardy bits.

Whisk the banana custard

In a large bowl, crack in your eggs and whisk them with the milk, heavy cream, pudding mix, brown sugar, vanilla extract, cinnamon, and melted butter until everything is completely smooth. Then mash 2 ripe bananas with a fork until mostly smooth and stir them right into the custard. It will smell incredible already.

Pour, layer, and soak

Pour half the banana custard over the first brioche layer in the dish. Add your second layer of brioche on top, then pour the remaining custard all over it. Press the bread down gently with your hands so every piece is submerged and soaking. Cover tightly with plastic wrap and refrigerate for at least 4 hours — overnight is even better.

Make the crumble topping

The next morning, preheat your oven to 350°F. In a small bowl, combine flour, granulated sugar, and a pinch of cinnamon. Drop in the cold cubed butter and use your fingertips to rub it all together until you have a rough, crumbly mixture with chunks varying in size. That unevenness is what creates the perfect baked crumble texture.

Add bananas and crumble, then bake

Take your dish out of the fridge and fan the remaining sliced bananas across the top in overlapping rounds. Scatter the crumble generously over everything. Slide it into the oven uncovered and bake for 40–45 minutes until deeply golden and set in the center — your kitchen will smell absolutely unreal while this bakes.

Rest, dust, and serve with syrup

Let the bake rest for 5–10 minutes after pulling it from the oven — this helps it firm up so you get beautiful clean slices. Dust heavily with powdered sugar through a sieve, cut into generous squares, and serve immediately with warm maple syrup. Watch it disappear.

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Switch Things Up

I made this completely by accident when I had an overripe bunch of bananas I needed to use and leftover brioche going stale on the counter. I mashed the bananas into a custard mixture on a whim, layered it all together, threw a crumble on top, and hoped for the best. When it came out of the oven the whole kitchen smelled like banana bread and caramel and warm syrup all at once. My family finished the entire dish before I could even plate a second round. Now I purposely let bananas get overripe just so I have an excuse to make this.

Perfect Pairings

This Banana Pudding French Toast Bake is a dream alongside a hot cup of freshly brewed coffee or a creamy café au lait — the slight bitterness balances the sweetness perfectly. For a full brunch spread, serve it next to crispy turkey bacon or breakfast sausage links. A fresh fruit salad with strawberries and blueberries adds a bright, refreshing contrast to the richness of the bake. For an extra indulgent finish, a small scoop of vanilla ice cream or a dollop of whipped cream on top takes this completely over the edge.

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Frequently Asked Questions

→ Can I make this the same day without refrigerating overnight?

You can, but we strongly recommend at least 4 hours of refrigeration. The soaking time is what transforms the brioche from bread into that soft, pudding-like interior the dish is known for. If you're in a rush, 4 hours is the absolute minimum — overnight truly gives the best result.

→ Can I use a different type of bread instead of brioche?

Yes! Challah bread is the best substitute and produces a very similar richness and texture. Thick-cut Texas toast also works well. Avoid thin sandwich bread as it will become too mushy and fall apart entirely when soaked in the custard overnight.

→ Can I freeze leftovers?

Yes — slice the baked French toast into individual portions and wrap each tightly in plastic wrap, then freeze in an airtight container for up to 2 months. Reheat directly from frozen in the oven at 325°F for 15–20 minutes until warmed through and the top crisps back up.

→ My crumble topping isn't golden — what went wrong?

If your crumble isn't browning, your oven temperature may be running low, or the dish was too cold from the fridge when it went in. Try adding an extra 5 minutes of baking time, and if needed, switch your oven to broil for the final 2 minutes — watch it closely to avoid burning.

→ Can I add nuts to the crumble?

Absolutely — chopped pecans or walnuts added to the crumble topping are a fantastic addition. They add a toasty crunch that pairs beautifully with the banana and caramel flavors. Stir them into the crumble mixture before scattering over the dish.

→ Can I make this dairy-free?

Yes, with some adjustments. Substitute the whole milk with oat milk or almond milk, replace the heavy cream with full-fat coconut cream, and use vegan butter throughout. The texture will be slightly lighter but still delicious. Make sure your pudding mix is also dairy-free — some brands are.

Conclusion

Banana Pudding French Toast Bake is everything a great brunch recipe should be — make-ahead friendly, crowd-pleasing, and deeply comforting in every single bite. The combination of creamy pudding, banana-kissed custard bread, and buttery crumble is simply unbeatable. Once you make this, it will become the recipe your people request every single weekend without fail.