Photo to follow when it comes out of the oven and sets.
Ingredients:
Non stick cooking spray 4 chocolate chip scones with mini chocolate chips, cut into small pieces. 2 frozen bananas, peels removed, sliced 1 and 1/2 cups of toll house chocolate chips 2 snack sized packages of mini oreos, cookies chopped in half. 18 eggs, whipped with... 3 quarts sweetened almond milk. (Known as Almond Break). 1 generous teaspoon almond extract
Preheat oven to 350F.
Spray a 14 x 10 baking pan, (preferably one with a cover), with non stick cooking spray. Chop the scones and distribute them evenly inside the casserole dish. Top the scones in turn with sliced bananas, chocolate chips, and oreo cookies.
Whirl the eggs and the sweetened almond milk and almond extract in the blender, and pour over the top of the other ingredients.
Place the baking pan on top of a 14 x 10 cookie sheet, place the two pans in the oven, then pour about a half cup of water in the cookie sheet to prevent hardening of the custard.
Serves 12. Serve as a dessert or as a sweet breakfast dish.
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