If you crave a little sweetness and decadence at breakfastime, you can't do any better than this indulgent French toast bake. Chocolate-hazelnut spread, French bread, and fresh bananas make this recipe too good to pass up.
Grease a 2-qt. rectangular baking dish. Spread half of the bread slices with chocolate-hazelnut spread. Top with bananas and remaining bread slices. Cut sandwiches into quarters. Place, cut sides up, in prepared baking dish.
In a medium bowl combine eggs, milk, and half-and-half. Pour egg mixture over sandwich pieces. Cover and chill 2 to 24 hours.
Preheat oven to 375°. Bake, uncovered, 40 to 45 minutes or until golden and a knife comes out clean. If desired, dust with powdered sugar and serve with warm maple syrup.
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14 g fat
(5 g saturated fat,
1 g polyunsaturated fat,
2 g monounsaturated fat),
132 mg cholesterol,
274 mg sodium,
53 g carbohydrates,
2 g fiber,
28 g sugar,
10 g protein.