Ingredients
- 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
Instructions:
For the French Toast:
- Preheat the convection oven to 170°C.
- Use a 23×33 cm ovenproof rectangular dish to bake the toast.
- In a bowl, whisk together the eggs, vanilla, salt, and milk until combined.
- Butter the entire surface of the baking dish.
- Sprinkle brown sugar on the bottom, making sure to cover the sides as well.
- 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.
- Slowly pour 1 1/2 cups of the egg-milk mixture over the bread.
- Spread a layer of caramelized bananas over the bread and cover with the chocolate praline.
- Cover the ingredients with the remaining bread slices. The surface should be covered with 6 whole slices and another slice cut in half.
- Press down lightly to make the layers stick together.
- Pour the remaining egg-milk mixture over the top and let it stand for 30 minutes to soak.
- The longer you let the bread soak, the fluffier and more delicious the dessert will be.
- Bake in the preheated oven on the middle rack for about 35 minutes, until lightly browned and set.
- Let it stand for 10 minutes on the counter.
- Cut into pieces and serve with a sprinkle of powdered sugar or a drizzle of honey.
For the Caramelized Bananas:
- In a large non-stick pan, melt the butter over medium-high heat.
- Add the bananas and cook until lightly browned.
- Add the sugar and cinnamon to the pan and stir for 2-3 minutes until the sugar melts.
Enjoy!
Source: Argiro Barbarigou
