baked french toast with banana and chocolate

4 large eggs ½ cup milk 2 Tablespoons sugar ¼ teaspoon ground cinnamon ½ teaspoon vanilla extract a pinch of sea salt 8 pieces white bread, crust off 2 to 3 bananas, sliced 50 g bittersweet chocolate, chopped 1 Tablespoon unsalted butter, softened (to grease the baking dish) 1 ½ Tablespoons demerara sugar, for sprinkling (optional) cocoa powder 1. Preheat an oven to 375˚F. (190˚C) 2. In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and a pinch of sea salt until well combined. Dip the bread slice, one at a time, turning once. Then fit the coated bread into the greased baking dish in a single layer. 3. Arrange the sliced bananas and top with chopped chocolate. 4. Repeat with the remaining bread and egg mixture and press gently with a spatula to lightly compress the bread. Pour the remaining egg mixture into the baking dish and sprinkle Demerara sugar on top, if desired. 5. Bake in the oven for about 20 to 25 minutes, or until puffed and golden in color. Remove the toast from the oven and let it cool slightly. Sift some cocoa powder over the tops. Serve the baked French toast warm or at room temperature. Serves 4 ~Laura L. source: SeaSaltwithFood