Peanut Butter chocolate chip French Toast Casserole

Peanut Butter chocolate chip French Toast Casserole My new favorite breakfast!

MAKES 4 SERVINGS AT 4 weight watchers PTS PER SERVING AND WELL WORTH IT!!

This recipe is made in serves 4 so it’s 1/4 of 8″x8″ pan per serving which is a nice size portion!

Thanks Linda for sharing this brunchtastic recipe with us!

Ingredients
Schmidt Old Tyme 647 Italian Bread
8 slice(s)
Egg(s) 4 item(s) (large)
Plain unsweetened almond milk
8 fl oz
Sugar-free syrup, maple flavor
1/4 cup(s)
Vanilla extract 1 tsp
PB2 Powdered peanut butter, MIXED
WITH 6 Tbsp water 8 Tbsp
Lily’s Semi-Sweet Style Baking Chips
15 chip(s)

Instructions
1 spray 8×8 pan with non stick.
Either cut into 1″ cubes or just tear up with hands (my way) and place in pan. Prepare the peanut butter, add the eggs, milk, syrup and vanilla and whisk. Pour over the bread. Sprinkle the chocolate chips.
2 cover and place in refrigerator  overnight.
3 Next day:
4 Bake 350 for 30-40 minutes till golden on top and completely set.

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Peanut Butter chocolate chip French Toast Casserole

MAKES 4 SERVINGS AT 4 weight watchers PTS PER SERVING AND WELL WORTH IT!! serves 4, 1/4 of 8"x8" pan. It's a nice size portion

Ingredients

• Schmidt Old Tyme 647 Italian Bread
• 8 slice s
• Egg s 4 item(s) (large)
• Plain unsweetened almond milk
• 8 fl oz
• Sugar-free syrup maple flavor
• 1/4 cup s
• Vanilla extract 1 tsp
• PB2 Powdered peanut butter MIXED
• WITH 6 Tbsp water 8 Tbsp
• Lily's Semi-Sweet Style Baking Chips
• 15 chip s

Instructions

1. 1 spray 8x8 pan with non stick.
2. Either cut into 1" cubes or just tear up with hands (my way) and place in pan. Prepare the peanut butter, add the eggs, milk, syrup and vanilla and whisk. Pour over the bread. Sprinkle the chocolate chips.
3. 2 cover and place in refrigerator overnight.
4. 3 Next day:
5. 4 Bake 350 for 30-40 minutes till golden on top and completely set.

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