Step 1

This recipe is best started the day/night before, to allow for the bread to completely soak up the egg mixture.

Step 2

Lightly grease a large baking dish (pictured in a rectangular baking dish measuring approximately 32cm x 22.5cm). Scatter 1 cup of the frozen berries across the base of the dish.

Step 3

Slice the bread into triangular quarters and lay them evenly across the dish, overlapping them slightly.

Step 4

Slice the bananas into rounds and tuck the banana slices in between the bread. Scatter the remaining cup of berries over the dish.

Step 5

Whisk together the eggs, milk, honey/maple syrup, vanilla and 1 teaspoon of cinnamon. Pour the mixture evenly over the baking dish. Very gently, press the bread into the liquid to help it soak in.

Step 6

Cover the dish and place in the fridge, and ideally let it sit overnight. (You can speed up the soaking process a little by more aggressively pressing the bread down into the egg mixture. Try to let the mixture soak for 2 hours at least).

Step 7

Preheat the oven to 180 C. When the dish is ready, sprinkle over a little extra cinnamon and bake for approximately 35 minutes, or until the bread on top is starting to brown and crisp up at the edges.

Step 8

Serve warm with a dollop of Greek yoghurt and a drizzle of honey/maple syrup, if desired.