Breakfast is my favorite meal! Add some mimosas and some good friends, and brunch is the highlight of any day. Merideth and I made this on our beach weekend, and I served it again for a rainy Netflix marathon when Hurricane Hermine pushed us inside on Labor Day Weekend. Both times, this was a hit! Quick prep means that you can get the casserole in the oven and, if you’re like us, push play on your Saturday morning cartoons!
This recipe uses peanut butter, banana, and chocolate chips, but could allow for other combinations as long as the milk/egg mixture is maintained. Next time, I’m thinking blueberries, or maybe some seasonal pumpkin spice!
1 loaf day-old challah bread, cubed
3 bananas, sliced
3/4 cups chocolate chips
1/4-1/2 cup milk of your choice (I have used almond and traditional milk, both good!).
1 tsp cinnamon
3/4 cup peanut butter
Depending on how large the loaf is, you may need additional milk/egg mixture to saturate the bread.
- Preheat oven to 350 degrees, and grease 9×13 pan.
- Combine chocolate chips, bananas, and bread. Don’t worry if the chocolate chips settle on the bottom!
- Blend milk, peanut butter, eggs, and cinnamon until smooth. I recommend using a blender, but a whisk can work if one is unavailable.
- Pour egg and milk into bread, and fold until well coated.
- Bake all ingredients in 9×13 pan for approximately 35 minutes, and serve with powdered sugar or syrup, if desired.