Simon Romanov

Peanut Butter-Banana French Toast Casserole


– 12 ounces crusty whole-wheat bread, cubed (1-inch; about 10 cups) – 4 medium ripe banana – 2 1/2 cups whole milk – 6 large eggs, lightly beaten – 1/4 cup smooth natural peanut butter plus 1 tablespoon, divided

– 4 tablespoons pure maple syrup, divided – 2 teaspoons ground cinnamon – 2 teaspoons vanilla extract – 1/4 teaspoon salt – 1/4 cup crushed unsalted peanut


Preheat the oven to 350° Fahrenheit. Coat a 9-inch square baking pan lightly with cooking spray. Place the bread cubes in the prepared pan in a single layer.    

Chop 3 bananas into 2 cups and toss with the bread mixture in the pan. Slice the remaining banana into 1/2-inch pieces and leave aside.    

In a large dish, combine the milk, eggs, 1/4 cup peanut butter, 3 tablespoons maple syrup, cinnamon, vanilla, and salt. Stir quickly until the peanut butter is completely combined and the mixture is smooth. Pour the egg mixture over the bread batter. Using clean hands, immerse the bread and bananas completely.    

Bake until golden brown and set in the middle, 40 to 50 minutes. Let cool in the pan for 15 minutes   

1. Top the casserole with peanuts and the reserved banana slices; drizzle with the glaze.