Overnight Cookie Butter Baked French Toast

• 
• 
  
  ⅔ of a loaf of challah loaf, preferably stale or lightly toasted
• ½ cup + 2 T cookie butter
• ½ cup chocolate chips
• 3 large eggs
• 2¼ cups milk
• ½ teaspoon salt
• 2 tablespoons light brown sugar
• 1 banana, mashed
• 3 tablespoons turbinado sugar 
• 
  
• Cut the bread into bite-sized cubes. Layer one third of the bread in a prepared deep 8x8 baking pan or lasagna baking dish. In a small bowl, microwave the cookie butter for 15 to 30 secs, until runny. Drizzle a third of the melted cookie butter over the bread cubes and sprinkle a third of the chocolate chips over the bread. Repeat this to create three layers of bread, cookie butter, and chocolate chips. Set aside. In a medium bowl, mash banana with cookie butter and salt until combined, stir in the eggs, then whisk in milk. Pour over the bread, ensuring the bread is completely soaked in the mixture. Cover with plastic wrap and leave in the refrigerator overnight. Preheat the oven to 350 degrees F. Sprinkle the turbinado sugar over the French toast and bake for 45 - 50 minutes, or until center is set.

  Serve with maple syrup, chocolate syrup, or enjoy by itself! 

  Change it up! One idea: sub in white chocolate chips and add dried cranberries. Add 1 tsp orange zest when mixing bananas and cookie butter. Another: add dried cherries and chopped pecans along with chocolate chips. Tons of possibilities! 

Recipe adapted from one published at www.cookienameddesire.com