This is not a copycat recipe but a recipe from Disney’s PCH Grill at the Paradise Pier Hotel at Disneyland. I would like to thank my sweet friend Elizabeth Sausville for finding this recipe and sharing it with me. When I first read the recipe, I thought it would be more like bread pudding but I changed my mind after I ate it. Definitely breakfast. And don’t make the powdered sugar and chocolate syrup optional, use both! I used my Copycat Saunder’s Milk Chocolate Hot Fudge syrup on this recipe. Delish. Decadent. Fabulous.
8 thick slices of day old challah bread, 1 loaf will do
2 ripe bananas, I used 3 because my bananas were on the small-medium size
1/4 cup chocolate chips, I used milk chocolate, I used 1/2 cup
1/2 cup creamy peanut butter
6 eggs, lightly beaten
3/4 cup chocolate milk
1 teaspoon ground cinnamon
1/4 teaspoon salt
Chocolate syrup and powdered sugar, optional (not optional in my opinion!)
Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray. Set aside.
Cut bread into one inch cubes and place in a large bowl. Slice bananas into 1/2 inch slices and add to bowl. Stir in chocolate chips.
Combine peanut butter, eggs, chocolate milk, cinnamon and salt in a blender. Process until smooth.
Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed the egg mixture.
Pour mixture into prepared pan. Bake for 35 to 40* minutes or until top is golden brown. I baked mine for 40 minutes, next time it will only be 35 minutes.
Before serving, drizzle with chocolate syrup and dust with powdered sugar if desired. Enjoy!