This is great to make the night before, then refrigerate until baking time.
2 ripe medium bananas, sliced 1/4-inch thick
1 tablespoon lemon juice
12 (1/2-inch thick) slices French bread, untrimmed
1/2 cup semisweet or milk chocolate pieces
2 beaten eggs
3/4 cup milk
2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds
1 teaspoon granulated sugar
Maple syrup (optional)
In a bowl gently toss bananas with lemon juice. Arrange half the bread slices in the bottom of a greased 2-quart square baking dish. Top bread with a layer of bananas, chocolate pieces and remaining bread slices.
In a medium bowl combine eggs, milk, honey, vanilla extract and cinnamon. Pour slowly over bread to coat evenly. Cover and chill for 6 to 24 hours.
Preheat oven to 425 degrees F. Uncover the baking dish. Sprinkle bread with almonds and sugar. Bake for 5 minutes.
Reduce oven temperature to 325 degrees F, then bake 20 to 25 minutes more or until knife inserted near the center comes out clean and top of French toast is lightly browned. Let stand 10 minutes.
Serve with maple syrup, if desired.
Makes 4 servings.