Banana Chocolate French Toast Recipes

CHOCOLATE BANANA FRENCH TOAST BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
• In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
• Add the sugar mixture to the custard mixture and stir to combine.
• Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
• 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.
• Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
• Add the salt, vanilla, and pecans and stir to combine.
• 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.
• Spoon the brioche-custard mixture evenly over the bananas.
• 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.
• 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.
• Slice and serve.
• Enjoy!

CHOCOLATE & BANANA FRENCH TOAST

Steps:

• Slice the banana into a small bowl and mash using a fork. Add the chopped chocolate and mix to combine.
• Lay 2 slices of bread on the work surface. Divide the chocolate and banana mixture between them, spreading it almost to the edges. Top each with a second slice of bread and press together to make a sandwich.
• In a shallow dish, whisk together the eggs, double cream, maple syrup and vanilla extract. Melt the butter in a large frying pan over a medium heat. Lay one sandwich into the egg mixture to coat one side, then carefully flip it over so that both sides of the sandwich are soaked in the egg. Lower the sandwich into the hot frying pan and cook for about 1 min on each side, until golden brown and the chocolate has started to melt. Repeat with the second sandwich. Cut the sandwiches in half to serve and sprinkle with a little ground cinnamon and either icing sugar or extra maple syrup if you're feeling super-indulgent.

BANANA FRENCH TOAST BAKE

Steps:

• Preheat oven to 350°. Cut buns into 1-in. cubes; place half in a 13x9-in. baking dish coated with cooking spray. Layer with cream cheese, bananas and remaining cubed buns., In a large bowl, whisk eggs, milk, sugar, syrup and cinnamon; pour over top. Refrigerate, covered, 8 hours or overnight., Remove from refrigerator; let stand 30 minutes. Bake, covered, 30 minutes. Uncover; bake until a knife inserted near the center comes out clean, 25-30 minutes longer. Let stand 10 minutes before serving.

BANANA FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Over medium-high heat, melt butter and stir together brown sugar, cinnamon, and vanilla. Bring to a simmer and add the sliced bananas.
• In a large bowl, whisk 8 eggs, brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and milk.
• Add the cubes of French bread, and gently stir until the bread has soaked up all the liquid.
• Pour the bread into a greased 9x13 inch (23x33 cm) baking dish. Top with the banana and sugar glaze.
• Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top. (Times and temperatures may vary based on oven).
• Serve with powdered sugar on top.
• Enjoy!

VANILLA BANANA FRENCH TOAST

Steps:

• Beat eggs, vanilla, cinnamon, and sugar together in a bowl. Place bread into the egg mixture to soak.
• Heat a lightly oiled skillet over medium heat and brown the slices of bread on both sides. Heat a smaller lightly oiled skillet over medium-low heat and pour the remaining egg mixture into the skillet. Allow the eggs to set in the skillet for 1 to 2 minutes, then continue to cook and stir eggs until scrambled.
• Place 1 slice of toast onto a plate and top with the eggs. Layer the slices of banana over the eggs, then place the second slice of toast on top to make a sandwich.

BANANA-CHOCOLATE FRENCH TOAST

Steps:

• Combine first 5 ingredients in a shallow dish. Spread each of 3 bread slices with 1 1/2 tablespoons nutela spread; 1/3 cup banana slices over each bread slice. Top sandwiches with remaining 3 bread slices.
• Heat oil in a large nonstick skillet over medium-high heat. Working with one sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 trianges. Sprinkle each evenly with powdered sugar.

BANANA FRENCH TOAST

Steps:

• In a shallow bowl, whisk egg and milk. Open buns so they lie flat; dip both sides in the egg mixture. In a nonstick skillet, melt butter over medium heat. Cook buns for 2 minutes on each side or until golden brown. Fill with banana slices. Drizzle with syrup.

BANANA AND NUTELLA® FRENCH TOAST

Steps:

• Spread chocolate-hazelnut spread on 1 side of each slice of bread. Arrange banana slices over chocolate-hazelnut spread on 2 of the slices. Place remaining slices atop bananas to form 2 sandwiches.
• Whisk chocolate milk, eggs, vanilla extract, and cinnamon together in a bowl. Dip sandwiches in milk mixture and turn as necessary to coat completely.
• Melt butter in a large skillet over medium-low heat. Cook sandwiches in hot butter until both sides are golden brown and banana and chocolate spread have softened, 4 to 6 minutes per side.