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
Serves 4 (8 slices)
1 loaf of chocolate chip bread, cooled (if freshly baked)
¼ cup milk
1 teaspoon vanilla
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.
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.