Looking for a french toast recipe to make the night before and bake in the morning? This one is so fast to whip up! Try substituting blueberries instead of the banana and chocolate for something different…so good!
1 loaf sliced cinnamon swirl bread, cubed
1 ripe banana, sliced
1/2 cup chocolate chips
1 1/2 cups milk
4 large eggs
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
Maple syrup, for serving
1/4 cup old fashioned oats
1/4 cup brown sugar
1/4 cup butter, cut into cubes
Lightly coat an 8×8 baking dish with nonstick spray or butter. Place a layer of bread cubes evenly into the baking dish. Top with bananas and chocolate chips in an even layer, repeating 2 more times and ending with a layer of bread.
In a bowl, whisk together milk, eggs, butter and vanilla. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350 degrees.
To make the oatmeal topping, combine oats and sugar. Add butter and toss to coat, using your fingers or a fork to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the oatmeal topping evenly over the bread cubes.
Note: If you prefer, you can add the topping to the french toast mixture the night before.
Bake for 35-45 minutes, or until golden brown. Serve immediately, drizzled with syrup, if desired.
Adapted from FoodieCrush