Banana Chocolate Chip Baked French Toast
- Banana Chocolate Chip Baked French Toast
- Recipe
- Ingredients
- Instructions
This baked french toast is so easy to whip up, and can even be made the night before!
So I’m a bit picky when it comes to bananas. They have to have a bit of green in them, but they can’t be too green where it’s impossible to peel. Now with these expectations, there’s really a small window of opportunity to have the “perfect” banana because as soon as a single spot appears on the banana, it’s done. That’s where it goes in the “to-be-baked-with” stash.
That’s really how this french toast came about. With 2 lingering ripe bananas, which were on the verge of turning black, they get sliced up and sandwiched between layers of cinnamon swirl bread and mini chocolate chip goodness, which all then gets topped with an oatmeal topping before being baked to perfection. You can serve these with a drizzle of maple syrup for a little bit of extra sweetness but I loved them as is, hot from the oven and completely indulgent for a quick and easy breakfast.
Recipe
Yield: 6 servings
Prep: 2 hours
Cook: 45 minutes
Total: 3 hours
Ingredients
Instructions
1. Lightly coat an 8×8 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with bananas and chocolate chips in an even layer, repeating 2 more times and ending with a layer of bread.
2. In a large glass measuring cup or another bowl, whisk together milk, eggs, butter and vanilla. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
3. Preheat oven to 350 degrees F.
4. To make the oatmeal topping, combine oats and sugar. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the oatmeal topping evenly over the bread cubes.
5. Place into oven and bake for 35-45 minutes, or until golden brown.
6. Serve immediately, drizzled with syrup, if desired.
