• 20 slices of toast bread crusts removed
  • 50 g butter at room temperature
  • 150 g preferably brown sugar (or granulated sugar)
  • 6 large eggs
  • 1/2 liter fresh milk
  • 2 pinches of salt
  • 1 tsp liquid vanilla or 2 vanilla capsules
  • 4-6 tbsp chocolate praline or 125 g grated chocolate of your choice
  • Powdered sugar for serving

For the Caramelized Bananas:

  • 3 ripe and firm bananas
  • 50 g butter
  • 1/3 cup brown sugar
  • 2-3 pinches of cinnamon


For the French Toast:

  1. Preheat the convection oven to 170°C.
  2. Use a 23×33 cm ovenproof rectangular dish to bake the toast.
  3. In a bowl, whisk together the eggs, vanilla, salt, and milk until combined.
  4. Butter the entire surface of the baking dish.
  5. Sprinkle brown sugar on the bottom, making sure to cover the sides as well.
  6. Lay out the bread slices in pairs, creating a thick layer on the base of the dish, trimming if necessary to fit the base and corners.
  7. Slowly pour 1 1/2 cups of the egg-milk mixture over the bread.
  8. Spread a layer of caramelized bananas over the bread and cover with the chocolate praline.
  9. Cover the ingredients with the remaining bread slices. The surface should be covered with 6 whole slices and another slice cut in half.
  10. Press down lightly to make the layers stick together.
  11. Pour the remaining egg-milk mixture over the top and let it stand for 30 minutes to soak.
  12. The longer you let the bread soak, the fluffier and more delicious the dessert will be.
  13. Bake in the preheated oven on the middle rack for about 35 minutes, until lightly browned and set.
  14. Let it stand for 10 minutes on the counter.
  15. Cut into pieces and serve with a sprinkle of powdered sugar or a drizzle of honey.

For the Caramelized Bananas:

  1. In a large non-stick pan, melt the butter over medium-high heat.
  2. Add the bananas and cook until lightly browned.
  3. Add the sugar and cinnamon to the pan and stir for 2-3 minutes until the sugar melts.


Source: Argiro Barbarigou