French Toast Casserole | Tampa Cake Girl

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.

Ingredients:

Peanut butter, eggs, chocolate milk, cinnamon and salt

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!)

Mix gently until bread has absorbed the egg mixture.

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!

With powdered sugar and chocolate topping. Highly recommended!

One thing I love about the holidays is egg nog season! My favorite thing for breakfast is French Toast. I thought I would create a new breakfast casserole to celebrate my love for both. I love the crispy edges and the moist custard in this French Toast casserole.

Ingredients:

1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces

Butter for greasing casserole dish

8 eggs

2 1/2 cups egg nog, I used Publix low fat (my favorite)

2 teaspoons of vanilla

2 teaspoons of nutmeg

2 teaspoons of rum extract, optional

Place torn pieces of bread in a buttered casserole dish. In a mixer, blend eggs, egg nog, extracts and nutmeg. Pour mixture over bread. Press down slightly and to make sure all bread is in the custard mixture. Cover and refrigerate overnight.

Casserole after 24 hours in refrigerator.

Preheat oven to 350 degrees. Set casserole dish out of the fridge while your oven is pre-heating. Bake 30 – 45 minutes. I baked mine for 45 minutes, it had a slightly firmer top with moist insides like a bread pudding. You can cover your dish with foil if you do not prefer a firmer top. Sprinkle with powdered sugar, top with fresh fruit or serve with maple syrup. Enjoy!