Minutes Prep time: 20
Minutes Total time: 90
Servings: 10
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1-1/4 cups whole milk
2 cups Reddi-wip® Original Dairy Whipped Topping (about 5 seconds)
1 cup granulated sugar
1 tablespoon vanilla extract
6 eggs
4 egg yolks
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 ripe bananas, mashed
1 loaf (16 oz each) French bread, cut into cubes
1/2 cup creamy peanut butter
1-1/2 cups milk chocolate chips
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 135 mg | 14% |
| Carbohydrate | 75 g | 25% |
| Cholesterol | 199 mg | 66% |
| Total Fat | 22 g | 35% |
| Iron | 3 mg | 18% |
| Calories | 565 kcal | 28% |
| Sodium | 398 mg | 17% |
| Protein | 16 g | 33% |
| Saturated Fat | 9 g | 46% |
| Sugars | 46 g | 5% |
| Vitamin C | 3 mg | 5% |
Preheat oven to 375° F. Spray 13x9-inch baking dish with cooking spray.
Whisk together milk, Reddi-wip, vanilla extract, sugar, whole eggs, egg yolks, nutmeg, cinnamon and mashed bananas in a large bowl until smooth.
Place bread cubes in baking dish. Pour milk mixture over bread cubes, mixing gently to ensure all bread cubes are covered. Place peanut butter in a small microwave-safe bowl and microwave on HIGH for 30 seconds, until melted. Pour peanut butter evenly over bread mixture.
Bake 35 to 40 minutes or until casserole is set. Immediately sprinkle with chocolate morsels; cool 5 to 10 minutes. Serve with additional Reddi-wip.
If top becomes brown before it is fully baked, cover casserole with aluminum foil.
Peanut Butter Banana French Toast Casserole
