challah bread eggs whole milk cinnamon bananas light brown sugar heavy cream unsalted butter sea salt
Preheat oven to 350 degrees F. Slice your challah loaf. In a large bowl whisk together the eggs, milk, cinnamon, and vanilla.
Arrange the slices of bread in a deep oven safe baking dish. We love using a dutch oven or a similar circular dish with high sides, approximately 12-14 inch round!
Pour the egg mixture over the top of the challah slices. Try to distribute it evenly across the slices. Cover and let soak for at least 30 minutes or overnight.
Next, slice your bananas and add into the caramel sauce. Reduce heat to low and let simmer for 1-2 minutes or just until bananas begin to slightly soften. Scoop the caramel sauce and bananas on top of the challah slices.