It hasn’t stopped rocking and rolling around here. School just got out, schedules are in transition, my husband is in full rehearsal mode with the band getting back together (oh Lord, did I just admit that is really happening?) and I just got back to town after an amazingly inspiring trip to Seattle for BlogHer Food. I did my fare share of blogger-stalking, business card exchanges and tweeting #overkill and met many of my fave bloggers and even more new faces I am so stoked to now/soon be following. And yes my pants are fitting a bit tighter. Damn Seattle has some good eats! I’ll be doing a blog biz wrap up later this week and can’t wait to share the highlights. And BTW Austin, watch out ’cause this bloggo bunch is headed your way next year. Before I left for Seattle I was crazy busy with deadlines, all of that said above and most importantly our Smudge’s 8th birthday. I’m still not sure if my post-party hangover is from the night of 8 year olds who don’t know any other speed than full throttle or food bloggers who pretty much do the same. Either way, they both created new inspirations for me. Like this ooey gooey concoction that thanks to requests at our house for more combinations of chocolate and banana, has yet to fade from the peanut gallery. I blame it all on my favorite Chocolate Chip Banana Bread, a recipe that quickly crowned me “the best cook of all the moms,” an invisible badge that I secretly—but oh so proudly—display.
And if you’re a mom, you savoir the mere thought of the clamor that was about to begin was ample motivation to create an easy, no-fuss breakfast. Hey, I might even get a few extra minutes of shut-eye before the next torrent of girl-frenzy began. (Divulgation : je ne l’ai pas fait, merci). I considered pulling out my favorite stand-by Ham and Cheese Breakfast Souffle but quickly realized this meal called for an extra dose of sugary sweetness. I’ve made baked french toast plenty of times, but this time decided to continue the banana/chocolate chip theme with a riff on my daughter’s newest obsession of pancakes studded with said ingredients. As I was pulling the dish together I started daydreaming of fruit crumbles (mind wandering: is it age or adult onset ADD?) so impulsively mixed a little oatmeal, butter and brown sugar together for a streusel topper. It was just the texture balance the custardy dish needed.
A propos de la recette
1. Use store-bought cinnamon swirl bread to add an extra layer of flavor. Bonus: The bread I used had a sugary topping that simply added to the sweetness of the dish. 2. No need to break up the bread into pieces, go ahead and layer the slices whole with crusty bottoms of slices alternately stack with the golden top crusts. 3. I use a deep-dish lasagna pan so I can use 4 layers of bread 4. Like banana bread, go ahead and use those almost too ripe bananas to enhance the banana flavor 5. Prepare the night before, but remember to pull from the fridge a half hour to bring to room temperature before going into the oven Si vous réalisez cette recette, n’hésitez pas à me le faire savoir ! Laissez une note ⭐️⭐️⭐️⭐️⭐️ pour cette recette ci-dessous et laissez un commentaire, prenez une photo et tag me on Instagram
Ham and Cheese Breakfast Souffle Dutch Babies Ham and Cheese Egg CupsSalmon and Egg Bagel BenedictGrandma’s Scrambled Eggs
Ingrédients
- 2 pains tranchés à la cannelle (environ 24 tranches)
- 2 bananes mûres (coupées en tranches)
- 3 tasses de lait entier
- 1 ½ tasse de pépites de chocolat mi-sucré
- 8 œufs
- ½ tasse de flocons d'avoine
- ¼ tasse de beurre (fondu et refroidi, plus 1 cuillère à soupe pour graisser le moule)
- ½ tasse de sucre brun
- ½ tasse de beurre (à température ambiante)
- 1 cuillère à soupe de vanille
Instructions
- Graisser généreusement un plat à gratin de 9 X 13 pouces avec 1 cuillère à soupe de beurre. Placer une couche de tranches de pain en alternant le sens des croûtes inférieures et supérieures à l'extérieur du moule. Ajouter une couche de bananes et de pépites de chocolat. Répéter 2 fois en terminant par une couche de pain.
- Dans un grand bol, fouetter les œufs, le lait, le beurre et la vanille. Verser lentement sur les couches de pain en veillant à les enrober uniformément.
- Dans un petit bol, mélanger les flocons d'avoine, le beurre et la cassonade et former des grumeaux avec les doigts. Recouvrir la cocotte avec les gruaux d'avoine. Envelopper hermétiquement avec un film plastique et réfrigérer jusqu'au lendemain.
- Pour la cuisson, préchauffer le four à 350°F. Sortir la cocotte du réfrigérateur et l'amener à température ambiante, environ une demi-heure. Cuire à découvert pendant 35 à 45 minutes ou jusqu'à ce que les bords fassent des bulles et que le dessus soit doré. Retirer, laisser prendre pendant 5 minutes et servir.