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
September 19, 2015
Serving Size
2 slices
Ingredients
- French Toast:
- 1 loaf of chocolate chip bread, cooled (if freshly baked)
- 4 eggs
- ¼ cup milk
- 1 teaspoon vanilla
- Ground cinnamon
- Butter spray
- Caramelized Bananas:
- 2 ripe bananas, sliced into thick “coins”
- 4 tablespoons butter
- 4 tablespoons brown sugar
Instructions
- French Toast:
- 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:
- 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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