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Chocolate Banana French Toast Breakfast Bake

This chocolate banana breakfast bake is so addicting, you’ll have a hard time sharing it. The caramel combined with the banana custard and brioche bread makes for a rich and perfectly gooey bite that’ll have you coming back for more.

by Katie Aubin and Marissa Buie

Total Time

2 hr

2 hr

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Total Time

2 hr

2 hr

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 12 servings

Banana Custard

  • 2 bananas, mashed
  • 3 large eggs
  • 1 cup
    whole milk (240 mL)
  • ½ cup
    heavy cream (120 mL)
  • ¾ cup
    sugar (150 g)
  • 1 teaspoon
    cinnamon
  • ½ teaspoon
    nutmeg
  • 1 tablespoon
    vanilla extract

Assembly

  • 12 cups
    brioche bread, 1 loaf (day old bread) (420 g)
  • 1 cup
    chocolate chips (175 g)
  • ¼ cup
    pecan, chopped (30 g)

Caramel Base

  • 8 tablespoons
    unsalted butter, 1 stick
  • 1 cup
    brown sugar (220 g)
  • ½ teaspoon
    kosher salt
  • 1 teaspoon
    vanilla extract
  • 2 tablespoons
    pecan, chopped
  • 3 bananas, halved lengthwise and crosswise
    Calories 729
    Fat 40g
    Carbs 81g
    Fiber 3g
    Sugar 38g
    Protein 14g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
  3. In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
  4. Add the sugar mixture to the custard mixture and stir to combine.
  5. Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
  6. While the bread is soaking, make the caramel base: In a medium microwave-safe bowl, microwave the butter for about 2 minutes, stirring every 30 seconds, until melted and hot.
  7. Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
  8. Add the salt, vanilla, and pecans and stir to combine.
  9. Pour the caramel into the bottom of a 9 (22 cm) x 13-inch (33 cm) baking dish and spread evenly. Arrange the bananas, cut side down, over the caramel.
  10. Spoon the brioche-custard mixture evenly over the bananas.
  11. Cover with foil and bake for 30 minutes, then uncover and bake for 40-45 minutes longer, until the custard is set. Remove from the oven and let cool for 5 minutes.
  12. Run a knife around the edges of the baking dish to loosen the bake, then invert onto a rectangular serving dish. Do not wait any longer than 5 minutes or the bake will stick to the pan.
  13. Slice and serve.
  14. Enjoy!
 

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