This is the PERFECT weekend breakfast/brunch item. It can be made ahead of time and left overnight in the fridge so when you roll out of bed on Saturday or Sunday morning, all you have to do is pop it in the oven while you enjoy a cup of coffee. Easy, peasy! Filled with whole grains and fiber, it will keep you full and energized for the day.
Banana Bread Baked French Toast w/ Cereal Crumble
4 thick cut slices of homemade golden oat banana bread - cubed
2 large eggs
3/4 cup of milk
1/4 tsp of fall warming spice (or pumpkin spice)
1 tsp of pure vanilla extract
Trader Joes Maple Pecan Clusters Cereal (or similar cereal of choice)
2 Tbsp of butter - melted
In a large bowl, whisk together the eggs, milk, fall warming spice, and vanilla. Add the cubed banana bread and toss until all the bread is coated in the egg mixture. Cover in plastic wrap and place in the fridge for 30 minutes (minimum) - up to overnight to give the bread time to soak up the liquid.
When ready to bake, preheat the oven to 350 degrees. Butter or parchment an 8x8 baking dish. Give the soaked bread and egg mixture another good toss and pour evenly into the baking dish.
Crumble up the cereal with your hands and sprinkle over the top until all the bread is covered. Pour the melted butter evenly over the cereal topping, this will give it nice brown color in the oven. Bake for 40-45 minutes until golden brown and cooked through. Serve warm with pure maple syrup.
I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it.