Chocolate Banana French Toast Breakfast Bake

Chocolate Banana French Toast Breakfast Bake

4.6(244)

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.

Cook Time
20 minutes
Total Time
2 hr
Yield
12 servings

Ingredients

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

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

  • Calories 747
  • Fat 38g
  • Carbs 90g
  • Fiber 4g
  • Sugar 43g
  • Protein 14g

How to Make It

1. Step
Preheat the oven to 350˚F (180˚C).
2. Step
Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
3. Step
In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
4. Step
Add the sugar mixture to the custard mixture and stir to combine.
5. Step
Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
6. Step
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. Step
Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
8. Step
Add the salt, vanilla, and pecans and stir to combine.
9. Step
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. Step
Spoon the brioche-custard mixture evenly over the bananas.
11. Step
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. Step
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. Step
Slice and serve.
14. Step
Enjoy!

Tags

Dry Measuring CupsMicrowavePyrexOven MittsCutting BoardChef's KnifeSpatulaBreakfastBakeBrunchMeasuring SpoonsChristmasBaking PanThanksgivingEasyWooden SpoonLiquid Measuring CupOvenIndulgent SweetsBig BatchMixing BowlCasual PartyDesserts

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