Overnight Glazed Banana French Toast - fresh challah

Method

• The Night Before
• Use a large rectangular glass baking dish and arrange all bread slices to fit flat.
• Cut banana in half. Set aside half.
• Peel half of banana and cut 1/8-1/4 in. thick slices. Set aside.
• Prepare the batter:
• In a large mixing bowl, whisk 3 eggs together until bubbly.
• Add a splash of half & half and continue whisking.
• Add a splash of o.j. and continue whisking for viscous, somewhat creamy, not watery, consistency.
• Remove bread from baking dish.
• Pour entire mixture into baking dish.
• Add a few shakes of powdered cinnamon,
• Add one shake of powdered clove and whisk around.
• Add more cinnamon or clove to taste.
• Assemble:
• Place all 6 pieces of bread flat into baking dish.
• Fork pierce through bread near crust so batter will go deep.
• Let each side soak up batter just enough so they can be turned over without being too soggy.
• There will still be a thin layer of batter at bottom of dish.
• One by one, gently press two or three slices of banana onto both sides of each slice.
• Cover dish with foil and place in refrigerator overnight.
• The Morning Fry
• Remove dish from fridge.
• Have a serving platter nearby.
• Slice other half of banana.
• Melt some butter in a large, flat skillet on medium heat.
• Gently remove slices from baking dish and place in pan to fry until golden brown on each side.
• Place all slices on serving platter.
• Fry up banana slices until golden brown on each side - about 2 min a side.
• Garnish with fried bananas.
• Serve immediately with maple syrup on the side.