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This is a breakfast for when you want to splurge. You don’t need a huge chunk, but it is really good. I frozen mine after I baked it to use on a weekend where we had some guest staying with us and it came out really nice. Honestly I think next time I make this I’ll leave out the chocolate chips, but either way you can’t go wrong.

Banana and Chocolate Chip Baked French Toast with Oatmeal Crumble

(Adapted from Foodie Crush)


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2 loaves sliced cinnamon swirl bread (about 24 slices)

2 ripe bananas, sliced

1 ½ cups semi-sweet chocolate chips

8 eggs

3 cups whole milk

¼ cup butter, melted and cooled plus 1 tablespoon for greasing pan

1 tablespoon vanilla


for crumble

½ cup oatmeal

½ cup butter, at room temperature

½ cup brown sugar


Generously grease a 9 X 13 deep-dish casserole dish with 1 tablespoon of butter. Place a layer of bread slices alternating direction of bottom crusts and top crusts to outside of pan.


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Add a layer of bananas and chocolate chips.


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Repeat 2 more times ending with layer of bread.


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In a large bowl whisk eggs, milk, butter and vanilla together.


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Slowly pour over bread layers making sure to coat evenly.


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In a small bowl combine oatmeal, butter and brown sugar and mix into clumps with your fingers.


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Top casserole with oatmeal clumps. Wrap tightly with plastic wrap and refrigerate overnight.

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To bake, preheat oven to 350 degrees. Remove casserole from refrigerator and bring to room temperature, about a half an hour. Bake uncovered for 35-45 minutes or until edges are bubbling and top is golden. Remove and let set for 5 minutes and serve.

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