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Make breakfast or brunch fun with this baked brioche French toast with caramelized banana and cashews. Recipesfromapantry.com

Brioche baked French toast with banana and cashews

Brioche baked French toast with banana and cashews
Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6


  • Ten brioche rolls , cut into bite-sized pieces
  • 5 large eggs
  • 720 ml (3 cups) milk, I used a2 Milk
  • 1 tsp vanilla
  • 0.25 tsp ground nutmeg
  • Pinch of salt
  • 4 bananas
  • Handful of cashew nuts
  • 2 tbsp maple syrup
  • Brown sugar


  • Lightly oil a 30 X 20 cm (approx 13 X 9 inches) deep baking dish and spread the brioche pieces evenly across the prepared dish.
  • Whisk together the eggs, milk, vanilla, nutmeg and salt and pour over the brioche,
  • Cover the French toast, until bread has absorbed the milk mix for 30 mins. You can keep this for up to a day in the fridge.
  • Preheat the oven to fan assisted 160C /180C / 350F / gas 4 and bake the French toast for 35 mins.
  • Just before the 35 mins are up, peel and slice the bananas and add them to a bowl, mix them with the cashew nuts and maple syrup.
  • Remove the French toast from the oven, sprinkle on the maple coated banana slices and cashews before sprinkling on some brown sugar.
  • Bake for a further 10 mins or until the bananas and cashews are caramelized.


If chilled overnight then bring mixture to room temperature before baking. Also, baked French toast goes very puffy in the oven, but will come back down after a few minutes of rest.