For the birthday party my title was put to the test. The sleepover with eight of Smudge’s friends meant morning would arrive early, creating a house humming with hungry girls who were dangerously low on blood sugar after the previous night’s all-night binge.And if you’re a mom, you know the mere thought of the clamor that was about to begin was ample motivation to create an easy, no-fuss breakfast. Hey, I might even get a few extra minutes of shut-eye before the next torrent of girl-frenzy began. (Disclosure: I did not, thank you.) I considered pulling out my favorite stand-by Ham and Cheese Breakfast Souffle but quickly realized this meal called for an extra dose of sugary sweetness. I’ve made baked french toast plenty of times, but this time decided to continue the banana/chocolate chip theme with a riff on my daughter’s newest obsession of pancakes studded with said ingredients. As I was pulling the dish together I started daydreaming of fruit crumbles (mind wandering: is it age or adult onset ADD?) so impulsively mixed a little oatmeal, butter and brown sugar together for a streusel topper. It was just the texture balance the custardy dish needed.
About the recipe1. Use store-bought cinnamon swirl bread to add an extra layer of flavor. Bonus: The bread I used had a sugary topping that simply added to the sweetness of the dish. 2. No need to break up the bread into pieces, go ahead and layer the slices whole with crusty bottoms of slices alternately stack with the golden top crusts. 3. I use a deep-dish lasagna pan so I can use 4 layers of bread 4. Like banana bread, go ahead and use those almost too ripe bananas to enhance the banana flavor 5. Prepare the night before, but remember to pull from the fridge a half hour to bring to room temperature before going into the oven If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Related Recipes Ham and Cheese Breakfast Souffle Dutch Babies Ham and Cheese Egg Cups Salmon and Egg Bagel Benedict Grandma’s Scrambled Eggs We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box. Follow me on Instagram, Facebook, Pinterest, and Twitter for more FoodieCrush inspiration. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.Print
Banana and Chocolate Chip Baked French Toast with Oatmeal Crumble
- 2 loaves sliced cinnamon swirl bread , about 24 slices
- 2 ripe bananas , sliced
- 1 ½ cups semi-sweet chocolate chips
- 8 eggs
- 3 cups whole milk
- ¼ cup butter , melted and cooled plus 1 tablespoon for greasing pan
- 1 tablespoon vanilla
- ½ cup oatmeal
- ½ cup butter , at room temperature
- ½ cup brown sugar
- 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.
special supplies: a 9 X 13 deep dish lasagna or casserole dish. If you choose to use a regular depth baking dish, reduce milk by 1 cup and layer bread just 3 times rather than 4
These all look delicious! Thank you so much for including me in this fabulous post!!! xx
Thank you for the great post. The bank management expert is pleased to find this blog.
This is about to go into my oven. I cannot wait. I’m so excited!
We tried something very similar to this at a local coffee shop…we loved it so much that I immediately started looking for a recipe online. The coffee shop used a coconut bread and served with a blob of cream cheese <3
[email protected] Yellow Farmhouse
O M G !! It just doesn’t get any better than this!! The only thing better than something delicious for breakfast is something delicious which can be made ahead! Pinning it – and I know it’ll get tons of ‘repins’!!
This looks so good! My daughter is begging me to make it! I made challah French toast with a Meyer lemon and blueberry compote last week. You can check it out at http://www.cupsandspoonfuls.com. I also mentioned your recipe on my list of 5 French toast recipes to try for Easter.
Thank you so much for the mention, I was checking out your blog last night and your challah looks hollariffic!
Laura @ Laura's Culinary Adventures
Sounds like a fun birthday party! Sugary breakfast foods are the best :)