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
Nutrition Info
Shop ingredients with-
Calories
729
-
Fat
40g
-
Carbs
81g
-
Fiber
3g
-
Sugar
38g
-
Protein
14g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 350˚F (180˚C).
- Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
- In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
- Add the sugar mixture to the custard mixture and stir to combine.
- Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
- 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.
- Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
- Add the salt, vanilla, and pecans and stir to combine.
- 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.
- Spoon the brioche-custard mixture evenly over the bananas.
- 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.
- 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.
- Slice and serve.
- Enjoy!
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Tips
-
melsnell
I completely omitted the sugar in the banana breading mixture. Still sweet and delicious.
2019-03-20T01:39:48Z Helpful (16) -
David Spektor
This is conceptually a great dish, but this recipe makes it wayyyy too sweet. I suggest using 1/2 cup of white sugar instead of 3/4 cup, 3/4 cup of chocolate chips instead of 1 cup, and half the amount of butter/brown sugar mixture.
2019-03-29T18:00:52Z Helpful (13) -
tiathebaker
My friend JoJo and I bake all the time together. We didn’t use a brioche loaf, we used just regular white bread and it still turned out great!
2019-03-20T23:42:17Z Helpful (12) -
dashadesserts
It was pretty sweet so I would use less sugar next time, I still really liked it though! Will make again
2019-03-16T00:27:00Z Helpful (9)
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