Chocolate Banana Overnight French Toast

• 6 slices White Loaf Bread, Cut Into Cubes (the 6 Slices Should Yield 4 Cups Of Cubes; If Not Add More)
• 2 whole Bananas, Peeled And Mashed
• 1 whole Egg
• 2 whole Egg Whites
• 3/4 cups Non-fat Milk Or Milk Of Choice
• 1-1/2 Tablespoon Unsweetened Cocoa Powder
• 1/2 teaspoons Stevia
• 1 teaspoon Vanilla Extract
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Espresso Powder

1. Spray a roughly 6x4-inch baking dish with cooking spray. Add the bread cubes into the bottom. Set aside.
2. Into a bowl, add bananas, egg, egg whites, milk, cocoa powder, stevia, vanilla extract, cinnamon and espresso powder. Whisk together until no more lumps of cocoa powder remain. Pour over the top of your bread. Push the bread down with a spoon to make sure all of the bread gets covered with the mixture. Cover with plastic wrap and refrigerate for 8 hours or overnight.
3. Take bread mixture out of the refrigerator and let it come to room temperature before baking. Preheat oven to 400 F.
4. When oven is hot remove the plastic wrap from the dish and bake the French toast for 18-20 minutes or until set and golden. Remove from oven and set dish on a rack.
5. Let the French toast cool for a few minutes and serve warm. Top with maple syrup if desired.

white loaf bread, bananas, egg, egg whites, milk, cocoa, stevia, vanilla, ubc, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/chocolate-banana-overnight-french-toast/ (may not work)