A delightful twist on classic French toast, featuring a baked banana-stuffed version that is easy to prepare and perfect for a weekend breakfast.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Peel and slice the bananas into thin rounds.
Use ripe bananas for a sweeter taste.
In a mixing bowl, whisk together the milk, eggs, vanilla extract, and ground cinnamon until well combined.
Whisk thoroughly to ensure the cinnamon is evenly distributed.
Layer half of the bread slices in a greased baking dish.
Use a baking dish that fits the bread snugly for better layering.
Distribute the banana slices evenly over the bread layer.
Spread the banana slices to cover the bread completely.
Top with the remaining bread slices to create a sandwich-like layer.
Press gently to secure the layers.
Pour the egg mixture evenly over the bread layers, ensuring all pieces are soaked.
Let the mixture sit for a few minutes to absorb fully.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the custard is set.
Check for doneness by inserting a knife into the center; it should come out clean.
Remove from the oven and let cool slightly before serving.
Allowing it to cool helps the layers set and makes serving easier.
Dust with powdered sugar, garnish with fresh strawberries, and serve with maple syrup on the side.
Add a dollop of whipped cream for extra indulgence.
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