Chocolate Chip French Toast with Caramelized Bananas

A few weeks ago, my boys asked me an EXCELLENT question, “Mom, if we can make chocolate chip pancakes, can we make chocolate chip French toast?”   I thought about it for a couple of minutes and replied with, “Sure, I don’t see why not!”

My initial thought was to bake my own loaf of chocolate chip bread, but then Betty Crocker saved the day with her Chocolate Chip Muffin & Quick Bread mix.  I baked this the night before so it would have time to completely cool prior to making the French toast. 

This was a crowd favorite and the caramelized bananas added a little bit of a different touch to what we  are used to on our French toast – the boys did require a little maple syrup of course!

Chocolate Chip French Toast with Caramelized Bananas watermark-1

Chocolate Chip French Toast with Caramelized Bananas
Serves 4 (8 slices)

1 loaf of chocolate chip bread, cooled (if freshly baked)
4 eggs
¼ cup milk
1 teaspoon vanilla
Ground cinnamon
Butter spray

Preheat the oven to 250 degrees F.

Beat the eggs, milk, and vanilla together.  Cut the bread into thick slices.  Heat a large saucepan over medium-high heat and use butter spray to coat the pan.  One by one, dip the bread into the egg/milk mixture until coated, place in heated pan, and sprinkle with the cinnamon.  Depending on the size of your pan, you should be able to cook 3-4 at a time. 

Once golden brown, flip and cook the other side.  Place in pre-heated oven on an oven-safe plate to keep warm.  Continue this process until all of the bread has been used.  Note: I always re-spray the pan with each new set of French toast.

Caramelized Bananas
Serves 4

2 ripe bananas, sliced into thick “coins”
4 tablespoons butter
4 tablespoons brown sugar

Melt the butter in a small saucepan over medium-high heat.  Add the bananas and brown sugar.  Stir frequently until the mixture thickens.  Serve immediately over the French toast.

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