This make ahead Banana Chocolate Chip Fluffernutter French Toast Casserole is the perfect dish to serve your holiday guests for breakfast or brunch. Bananas, chocolate chips, peanut butter and marshmallows are tucked into the nooks and crevices of custard soaked bread before being baked to golden goodness.
I know I’ve mentioned it before. I’m not a morning person. I’d also rather be enjoying breakfast with my family and guests rather than in the kitchen missing out on the lively breakfast conversation. And believe me, with my four year old at the table, the conversation is always lively, no matter what the topic. With the holidays around the corner, I decided to take the opportunity to create a new make ahead breakfast dish to make breakfast something I didn’t have to think twice about.
Enter quite possibly the longest recipe title – Banana Chocolate Chip Fluffernutter French Toast Casserole. It’s rich, it’s decadent and it’s absolute perfection in my book. Bananas, chocolate chips, peanut butter and marshmallows are tucked into the nooks and crevices of custard soaked bread before being baked to golden goodness. This dish simply can do no wrong! The fact that the majority of the dish is prepared the night before elevates it’s status even more in my book.
Of course you could serve this casserole as is when it comes out of the oven, but I decided to make it a bit more special by drizzling it with melted peanut butter and marshmallow fluff. I earned major mama gold stars when I served this to my menagerie!
- 1 loaf French or Italian Bread
- 8 eggs
- 2 cups milk
- ½ cup whipping cream
- ¾ cup sugar
- 2 tablespoons vanilla
- 1 banana, sliced
- ½ cup peanut butter
- ½ cup chocolate chips
- ½ cup marshmallow Mallow Bits
- additional peanut butter and marshmallow fluff, for garnish
- In a greased 9x13 pan, tear bread into small pieces to form base of casserole.
- In a large mixing bowl, whisk together eggs, milk, whipping cream, sugar and vanilla. Pour over bread and refrigerate overnight.
- Preheat oven to 350 degrees.
- Tuck banana slices and peanut butter between bread crevices and sprinkle with chocolate chips and Mallow Bits.
- Bake for one hour.
- If desired, drizzle with melted peanut butter and marshmallow fluff prior to serving.
If there’s one ingredient I stock up on around the holidays, it’s eggs – this recipe uses eight eggs! Eggs are a holiday staple: In fact, more eggs are consumed during the winter holiday season than any other time of the year, including Easter. Where do the eggs you’re baking with this holiday season come from? There’s a good chance they come from right here in my new home state of Ohio as it’s the second-largest egg producing state in the nation.
In April, I was able to spend time in Columbus learning more about the egg production process in Ohio and even got a chance to hold my first chicken. I swear not a week has gone by since that trip that I haven’t mentioned it or something that I learned while there to someone. Just last week a few moms in the nursery at church got an earful about the process.
Hands down my favorite tidbit gleaned from my tidbit is how to read the numbers on the end of an egg carton. Here’s how you can learn more about the eggs you are purchasing:
099 = The Lunar calendar day. These eggs were laid on the 99th day of the year.
P1089 = The plant number at which they were packaged. You are able to look the plant number up on the USDA website.
5 = The line number at the plant where the carton was packaged. If they’re finding several cartons with broken eggs, for example, they are able to look at the equipment and who was working that individual line to learn more about the problem.
EXP May 8 = The expiration date.
Pretty awesome, right? And yes, eight months later this still excites me.
Want to learn more about how to include eggs in your holiday baking? Join me and five other food bloggers Wednesday, December 10th – tomorrow! – for a Twitter party by following #holidayscramble.
Looking for more great french toast recipes?
More great french toast recipes from fellow food bloggers:
Angel Food French Toast with Blueberry Lemon Sauce | Neighbor Food
Mocha Baked French Toast | Lemons for Lulu
Eggnog French Toast | Shugary Sweets
This post is sponsored by the Ohio Poultry Association. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.