Chocolate Banana French Toast Breakfast Bake



for 12 portions


2 bananas, crushed

3 large eggs

1 cup of 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


12 cups brioche bread (420 g), 1 loaf (bread of the day)

1 cup chocolate chips (175 g)

¼ cup pecans (30 g), chopped


8 tablespoons unsalted butter, 1 stick

1 cup brown sugar (220 g)

½ teaspoon kosher salt

1 teaspoon vanilla extract

2 tablespoons pecans, chopped

3 bananas, cut in half lengthwise and widthwise


Preheat the oven at 350˚F (180˚C).

Prepare the banana custard: in a large bowl, mash the bananas. Add the eggs, milk and heavy cream and stir to mix.

In a medium bowl, combine the sugar, cinnamon, nutmeg and vanilla and stir with a fork.

Add the sugar mixture to the custard mixture and stir to blend.

Add the bread cubes, chocolate chips and pecans to the custard mixture and stir well to coat. Let soak for 10 minutes.

While bread is soaking, make the caramel base: In a medium microwaveable bowl, heat butter in the microwave for about 2 minutes, stirring every 30 seconds, until melted and hot.

Add brown sugar and stir to blend evenly. Microwave for another minute, stirring halfway through, until the sugar is almost completely dissolved.

Add salt, vanilla and pecans and stir to combine.

Pour the caramel into the bottom of a 9 (22 cm) x 13 (33 cm) baking dish and spread evenly. Arrange the bananas, cut side down, on top of the caramel.

Spread the bun-flank mixture evenly over the bananas.

Cover with aluminum foil and bake for 30 minutes, then uncover and bake for an additional 40-45 minutes 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 oven, then turn out onto a rectangular serving dish. Do not wait more than 5 minutes, otherwise the oven will stick to the pan.

Slice and serve.


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