Ingredients
Scale
- 1 large loaf of Brioche or Texas Toast (approx. 16 slices)
- 8 large eggs
- 2 cups whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup Nutella (warmed for drizzling)
- 3 large bananas, sliced
- 4 tablespoons unsalted butter, melted
- Powdered sugar for dusting
- Maple syrup (optional)
Instructions
- Preheat your oven to 400°F (200°C). Generously brush a large rimmed baking sheet with the melted butter to ensure the bread doesn’t stick and develops a golden crust. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until the mixture is smooth and the eggs are fully incorporated.
- Dip each slice of brioche into the egg mixture, allowing it to soak for about 5-10 seconds per side so it absorbs the liquid without falling apart. Place the soaked slices onto the prepared sheet pan in a single layer. If you are using a standard sheet pan, you may need to slightly overlap the slices to fit all 16, which actually creates lovely soft and crispy textures.
- Slide the sheet pan into the center rack of the oven. Bake for 15 minutes, then carefully remove the pan and flip each slice of toast. Return the pan to the oven and bake for another 10 minutes, or until the French toast is golden brown and slightly puffed. The edges should be crisp while the centers remain tender and custardy.
- While the toast is still hot, arrange the sliced bananas evenly across the top. Place your Nutella in a microwave-safe bowl and heat for 20 seconds until it is fluid. Drizzle the warm Nutella generously over the bananas and toast. Dust the entire pan with powdered sugar and serve immediately with maple syrup on the side if desired.
- Cook Time: 40 minutes