4.4 from 63 votes
Banana and Chocolate Chip Baked French Toast with Oatmeal Crumble
This baked French toast casserole features cinnamon swirl bread layered with ripe banana slices and semi-sweet chocolate chips, soaked in an egg and milk custard. It’s topped with a sweet oatmeal crumble and refrigerated overnight to allow flavors to meld. Baking produces a golden, bubbling top with soft, custardy bread underneath, enhanced by the fruit and chocolate.
Course:
Breakfast, Baked Goods, Others
Cuisine:
Vegetarian
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.
Cup of Yum
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.