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Coconut Rum Banana Upside Down Croissant French Toast Casserole

Course Breakfast
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 servings
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1/2 c. unsalted butter
  • 1 c. brown sugar
  • 2 tbsp. cream
  • 2 tbsp. dark rum
  • 3 medium bananas sliced
  • 8 small stale store-bought croissants cut into pieces
  • 1 1/2 c. milk
  • 3 eggs
  • 1 c. shredded coconut
  • 1/4 c. dark rum
  • 1/2 c. chopped pecans

Instructions

  • In a large saucepan over medium heat, melt the butter.
  • Add the brown sugar, cream, and dark rum, cooking just until the brown sugar is mostly dissolved.
  • Fold in the banana slices.
  • Pour into a lightly greased 9x13 glass baking dish, and spread the banana slices around evenly.
  • Scatter the croissant pieces evenly over top of the banana mixture.
  • In a medium bowl, combine milk, eggs, coconut, and dark rum.
  • Pour mixture evenly over the croissant pieces.
  • Cover with foil and bake at 350 degrees for 30 minutes.
  • Remove foil, sprinkle with pecans (optional), and return to oven for 5-7 minutes or until a toothpick inserted near center comes out clean.
  • Remove to a wire rack.
  • Allow to cool for at least 20 minutes before inverting the casserole onto a serving dish.
  • Serve warm and DEVOUR!