Once it’s time to bake, I preheat the oven to 350°F (175°C) and cover the dish with aluminum foil. This helps the French toast bake evenly without getting too brown. While I wait, I can’t help but sneak a couple of bites of that raw banana goodness—so sweet and delicious! After about 25 minutes, I remove the foil and let it bake for another 10-15 minutes until golden brown and crispy on top. The smell that fills my kitchen is nothing short of magical, and I’ll bet you’ll agree!
When it’s ready, I pull the dish out of the oven and let it rest for a few minutes. This helps it set up a bit and makes it easier to slice into portions. I always serve it warm, perhaps with a drizzle of maple syrup or even a sprinkle of powdered sugar on top for that fancy feel. Honestly, there’s something so satisfying about digging into a dish that looks as good as it smells!
Pro Tips for Best Results
In my experience, using stale bread works wonders! I’ve tested this recipe with both fresh and stale bread, and stale tends to soak up the custard so much better, resulting in a creamier texture. Another tip is to let it sit in the fridge overnight if you’re making it for breakfast guests the next day. This really enhances the flavor!
Don’t skimp on the cinnamon. It’s amazing how much a simple spice can elevate your dish. I usually add a bit more than the recipe calls for because I enjoy that warm, cozy flavor. Lastly, you might want to experiment with different toppings; I’ve discovered that a handful of chopped walnuts makes for a delightful crunch!
Common Mistakes to Avoid
I’ve made my fair share of mistakes with this recipe, so let me save you the trouble! One common blunder is not letting it soak long enough. If you rush this step, the bread won’t absorb the custard, and you’ll end up with dry French toast, which is a no-go in my book. (See the next page below to continue…)