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.

Instructions

1. 1

   Preheat the oven to 350˚F (180˚C).

2. 2

   Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.

3. 3

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

4. 4

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

5. 5

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

6. 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. 7

   Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.

8. 8

   Add the salt, vanilla, and pecans and stir to combine.

9. 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. 10

    Spoon the brioche-custard mixture evenly over the bananas.

11. 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. 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. 13

    Slice and serve.

14. 14

    Enjoy!

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