Ingredients
Scale
- 1 large loaf of thick-cut brioche or Texas toast (16 slices)
- 6 large eggs
- 1 ½ cups whole milk
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large bananas, sliced into rounds
- 1/2 cup Nutella (warmed for drizzling)
- 4 tablespoons unsalted butter, melted
- Optional: Powdered sugar and maple syrup for serving
Instructions
- Step 1: Prep the Oven and Custard
Preheat your oven to 400°F (200°C). Generously brush a large, rimmed baking sheet with the melted butter, ensuring you cover the corners. In a large shallow bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, and salt until the mixture is completely smooth and the eggs are fully incorporated. - Step 2: Soak and Arrange the Bread
Dip each slice of bread into the egg custard, allowing it to soak for about 5-10 seconds per side. You want the bread to be saturated but not falling apart. Arrange the soaked slices in a single layer on the prepared sheet pan. If your slices are large, they can overlap slightly to fit all 16 pieces, though a flat layer yields the crispest results. - Step 3: Bake to Golden Perfection
Place the sheet pan in the center of the oven and bake for 15 minutes. Remove the pan and quickly flip each slice of toast using a spatula. Scatter the sliced bananas evenly over the top of the toast and return the pan to the oven for another 10 minutes, or until the bread is golden brown and the bananas have slightly softened. - Step 4: Drizzle and Serve
Remove the pan from the oven. Put the Nutella in a microwave-safe bowl and heat for 20 seconds until it is thin and pourable. Drizzle the warm Nutella generously over the entire sheet pan. Dust with powdered sugar if desired and serve immediately while the chocolate is melty and the bread is hot.
- Cook Time: 40 minutes