Chocolate Banana Breakfast Bake
My battle with leftover bread rages on.
But throw in some brown bananas and a jar of chocolate spread and you've got a breakfast bake.
300-400 g stale bread, sliced
3-4 brown bananas, sliced
chocolate spread (Nutella etc.)
500 ml milk
3 tbsp sugar
Any baking dish that holds about 2 L will do.
Give each slice of bread a smear of chocolate spread, and place in the baking dish to form the first layer.
Arrange the banana slices over this row.
Repeat with another layer of chocolate slathered bread, then bananas.
For the final row, you can also put a little more spread on the slices if you like, only put them face down on top of the bananas, leaving the plain side up.
In a large measuring cup whisk together the milk, eggs, and sugar. Pour this over the bread.
(Ideally you want this to soak for a while in the fridge, but you can also put it directly into the oven.)
When you are ready to bake
Preheat oven to 180 C / 350 F / gas mark 4
Cover the baking dish with aluminum foil and bake for about 30 minutes, the remove the foil and bake for an additional 25 minutes, until you can see that the custard has set.
- If you prefer a softer, creamier dish, you can cut off the crusts of the bread. However, the crusts do soften up quite a bit and can be cut with a spoon in the end.
- I used Migros Zartbitter chocolate spread, but Nutella would be a great alternative, or a mix of Nutella and peanut butter, or another kind of chocolate spread.
- A good long soak overnight will really soften the bread and make it creamier, but if you are impatient (we were) you can pop it right in the oven, it will still come out soft.