Banana and Chocolate Chip Baked French Toast Recipe
Banana and Chocolate Chip Baked French Toast
Have you been over to Damn Delicious written by my friend Chung-Ah? If not, you are missing out! Chung-Ah is super sweet (she even sent me chips from Trader Joe’s once because I couldn’t get them), and always has something amazing to share. Don’t miss her Homemade Funfetti Cupcakes, Southwest Quinoa Sliders with Avocado Cream Sauce, or Hoisin Asian Meatballs.
Hi everyone! It’s Chung-Ah from Damn Delicious, and I have the honor of guest posting here for Erin. She posts the most scrumptious dishes and I’m constantly adding her recipes to my to-make list, and I think I need to start with here Cheeseburger Soup. Mmmmmm.
But today, instead of a soup, I bring you my favorite kind of breakfast: baked french toast. This kind of french toast can actually be made the night before, and is so incredibly easy to whip up. Once everything is prepped and in order, you can pop this baby into the oven the morning of and you’ll have enough to feed a group of 6 without having to slave away in the kitchen. Easy enough, right?
Made with cinnamon swirl bread, ripe bananas and mini chocolate chips, this is by far the perfect blend of flavors, especially for breakfast. Plus, with some freshly squeezed orange juice and a side of bacon, this may just be my favorite kind of breakfast meal yet!
Banana and Chocolate Chip Baked French Toast
Serves: 6
- Prep time: 10 mins
- Cook time: 45 mins
- Total time: 55 mins
- 1 loaf sliced cinnamon swirl bread, cubed
- 2 ripe bananas, sliced
- ½ cup miniature chocolate chips
- 1½ cups milk
- 4 large eggs
- 2 tablespoons unsalted butter, melted
- 1½ teaspoon vanilla extract
- Maple syrup, for serving
- ¼ cup old fashioned oats
- ¼ cup brown sugar
- ¼ cup unsalted butter, cut into cubes
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.
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 several hours or overnight.
Preheat oven to 350 degrees F.
To make the oatmeal topping, combine oats, sugar and cold butter, 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.
Place into oven and bake for 35-45 minutes, or until golden brown.
Serve immediately, drizzled with syrup, if desired.
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Thanks for helping out today Chung-Ah, I know you are busy!