Banana and Chocolate Chip Baked French Toast with Oatmeal Crumble
User Reviews
4.4
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Course
Breakfast, Baked Goods, Others
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Cuisine
Vegetarian
Banana and Chocolate Chip Baked French Toast with Oatmeal Crumble
Description
Banana and Chocolate Chip Baked French Toast with Oatmeal Crumble uses layers of cinnamon swirl bread alternated with slices of ripe banana and chocolate chips arranged in a buttered deep dish baking pan. The custard mixture, made from eggs, whole milk, melted butter, and vanilla, is poured evenly over the layers to soak the bread thoroughly. A crumble topping of oatmeal, butter, and brown sugar adds a crunchy contrast.
The dish is refrigerated overnight to let the bread absorb the custard and flavors. Baking at 350°F until bubbling and golden creates a soft but set interior with a crisp oatmeal crust. The combination of banana sweetness and semi-sweet chocolate chips offers a pleasant balance, while the cinnamon swirl bread adds warm spice flavor throughout.
It is typically served warm after a brief rest. This baked French toast works well for breakfast or brunch. The note suggests using a deep baking dish for layering; thinner dishes require slightly less custard and fewer bread layers to prevent sogginess.
Ingredients
- 2 Cinnamon swirl bread about 24 slices, loaves sliced
- 2 banana sliced, ripe
- 1 ½ cups chocolate chips semi-sweet
- 8 egg
- 3 cups milk whole
- ¼ cup butter , melted and cooled plus 1 tablespoon for greasing pan
- 1 tablespoon vanilla
for crumble
- ½ cup oatmeal
- ½ cup butter , at room temperature
- ½ cup brown sugar
Instructions
- Generously grease a 9 X 13-inch deep-dish casserole dish with 1 tablespoon of butter. Place a layer of bread slices alternating direction of bottom crusts and top crusts to outside of pan. Add a layer of bananas and chocolate chips. Repeat 2 more times ending with layer of bread.
- In a large bowl whisk eggs, milk, butter and vanilla together. Slowly pour over bread layers making sure to coat evenly.
- In a small bowl combine oatmeal, butter and brown sugar and mix into clumps with your fingers. Top casserole with oatmeal clumps. Wrap tightly with plastic wrap and refrigerate overnight.
- To bake, preheat oven to 350°F. Remove casserole from refrigerator and bring to room temperature, about a half an hour. Bake uncovered for 35-45 minutes or until edges are bubbling and top is golden. Remove and let set for 5 minutes and serve.
Notes
- Use a 9 x 13-inch deep-dish casserole dish for proper layering and soaking of ingredients.
- If using a more shallow baking dish, reduce milk by 1 cup and layer bread only three times instead of four to avoid excess custard.
User Reviews
Overall Rating
4.4
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