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Pecan banana french toast in a white baking dish
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5 from 5 votes

Overnight Pecan Banana French Toast

Delicious Overnight French Toast with a crunch from corn flakes and chopped pecans. We are loving the addition of bananas in this Overnight Pecan Banana French Toast for a quick and easy breakfast that is perfect for hosting company or a quick weekday breakfast!
Prep Time15 mins
Cook Time30 mins
Refrigeration Time8 hrs
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 636kcal
Author: Julie Evink


  • 1/4 c. butter melted
  • 3/4 c. brown sugar packed
  • 1 loaf Sara Lee® Butter Bread
  • 6 eggs
  • 1 c. milk
  • 2 tsp vanilla
  • 1/3 c. pecans chopped
  • 1 c. corn flakes crushed
  • 2 tsp ground cinnamon
  • 2 bananas
  • Syrup


  • In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9 x 13-inch baking dish. Arrange slices of bread in the baking dish, overlapping if necessary.
  • Combine milk, eggs, vanilla, salt, and cinnamon in a bowl and pour evenly over bread slices. 
  • Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
  • In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheat your oven to 350°F. Sprinkle cornflakes and pecans on top of bread. 
  • Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely cover with foil for the last 10 minutes or so to keep the casserole from drying out.
  • Remove casserole from oven and let it cool slightly before serving. Slice bananas and place on top of french toast. Serve with maple syrup.


Calories: 636kcal | Carbohydrates: 99g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 775mg | Potassium: 464mg | Fiber: 6g | Sugar: 35g | Vitamin A: 960IU | Vitamin C: 9.1mg | Calcium: 206mg | Iron: 12.7mg