Banana Chocolate Chip Baked French Toast
by Chungah
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.
Banana Chocolate Chip Baked French Toast
Ingredients
- 1 loaf sliced cinnamon swirl bread, cubed
- 2 ripe bananas, sliced
- ½ cup miniature chocolate chips
- 1 ½ cups milk
- 4 large eggs
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons vanilla extract
- Maple syrup, for serving
For the oatmeal topping
- ¼ cup old fashioned oats
- ¼ cup brown sugar
- ¼ cup unsalted butter, cut into cubes
Instructions
- 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 at least 2 hours or overnight.
- Preheat oven to 350 degrees F.
- 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.
- Place into oven and bake for 35-45 minutes, or until golden brown.
- Serve immediately, drizzled with syrup, if desired.
Notes
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I made this with chocolate chip brioche and some museli for the topping. It was awesome!
I made this with a loaf of cinnamon swirl bread from Great Harvest and it was to die for. The crispiness of the top with the moist bottom and the pockets of chocolate chips! It has made my Monday morning amazing!
Hi wonder if I just use regular bread how many teaspoon of cinnamon would you recommend to add it? Thanks
That really depends on personal taste, Cloey. I would say start with 1/2 teaspoon ground cinnamon and then adding more, to taste.
I’m baking this right now. I had some almost too ripe fruit and leftover yeast rolls that I needed to use up. In addition to the bananas, I used some strawberries and blueberries. I omitted the chocolate chips, though it sounds delicious! And since I wasn’t using cinnamon bread, I sprinkled cinnamon over the entire dish before adding the topping.
I would advise letting the dish sit out for at least 30m before popping it in the oven. The drastic temperature change from the fridge to a hot oven may cause some Pyrex or glass dishes to shatter.
If I let it sit overnight in the fridge. Do I need to let it come up to room temperature before baking? Or can I pop directly from the fridge to the hot oven?
Minh, you can pop it straight into the oven.
So decadent! This would be excellent for Christmas morning!
This looks like a seriously amazing breakfast!
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