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Sunny Anderson's Bananas Foster Breakfast Casserole

Mike Smith / TODAY


  • 5 tablespoons unsalted butter, softened
  • 3 tablespoons cinnamon sugar
  • 4 1-inch thick slices day-old brioche bread
  • 2 ripe bananas, sliced
  • 1/2 cup candied pecans
  • Custard
  • 5 eggs
  • 1/2 cup heavy cream
  • 1/4 cup plain Greek yogurt
  • 1/4 cup orange juice
  • 1/4 cup sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • To serve
  • Powdered sugar, for garnish
  • 1/4 cup maple syrup
  • Chef notes

    This dish is perfect for a weekend brunch with the family, is easy to assemble, and has adult flair with child-like fun and flavor.

    Swap option: This is easily altered as well; once you have the base custard down, try add-ins like bacon, sausage, chocolate chips, toasted coconut, blueberries, apples, walnuts, dried berries, etc.


    For the bread:


    Preheat oven to 400°F.


    In a small bowl, combine the butter, cinnamon sugar and salt. Coat both sides of the brioche bread with the butter mixture. Toast on a baking sheet in the oven 5 to 10 minutes, or until the bread turns golden brown. Cut the toast on a diagonal into triangles and arrange in the prepared baking dish, sliced edge down, slightly on angle, staggered with the corners up like peaks on a mountain range.


    Tuck the banana slices between the slices of toast and sprinkle some candied pecans along the way as you go (it's OK if some bananas peek out from the top).

    For the custard:

    In a medium bowl, whisk together the eggs, heavy cream, yogurt, orange juice, salt, sugar and vanilla until the solids dissolve. Pour over the baking dish. Let rest 10 minutes, gently nudging down a few times to help absorb.

    To bake and serve:

    Bake uncovered 25-30 minutes until the crust is golden and crispy in parts and custard is set. Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.