Serves 4

  • 4 eggs
  • 1/2 tsp. cinnamon
  • 8 slices of sandwich or challah bread
  • 2 bananas, sliced (optional)

Preheat oven to 450°.

In a large, shallow casserole dish, crack eggs and beat with a fork. Stir in cinnamon. Gently lay the bread on top of the eggs (you may have to do this in batches, depending on how big the slices are). Move them around with the fork so they soak up some egg, then carefully flip them. You can proceed to bake the French toast at this point, or refrigerate the egg-soaked bread in the casserole dish for an hour or two, if you wish).

Grease a large sheet pan and transfer the egg-soaked bread to it, arranging the slices in a single layer. Bake for about 10 minutes, until golden on one side, flip and continue baking for about eight 8 more minutes. If desired, lay sliced bananas on top of each piece and finish cooking under the broiler for a minute or so.


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