A dish to make the night before—so when the children return from school the next day, a quick 20 minutes in the oven for this delicious French toast, and they are ready for their afternoon schedule.

INGREDIENTS | SERVES 4

• 2 ripe medium bananas, sliced
• 1 tablespoon lemon juice
• Nonstick cooking spray
• 8 slices whole grain bread
• 1/4 cup mini dark chocolate morsels
• 2 eggs, beaten
• 3/4 cup low-fat milk
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon sugar
• Low-sugar pancake syrup (optional)

1. In a small bowl, place sliced bananas and lemon juice.

2. In a 9 1/2" × 11" glass baking dish, spray nonstick cooking spray.

3. Layer half the bread slices on the bottom of the dish.

4. Top the bread with a layer of the bananas and chocolate morsels.

5. Layer remaining bread slices on top.

6. In a small mixing bowl, combine eggs, milk, honey, vanilla extract, and 1/2 teaspoon cinnamon, and mix well. Pour slowly over the bread to coat evenly.

7. Cover and place in refrigerator until ready to prepare.

8. When ready to prepare, preheat oven to 425°F. Uncover the Pyrex dish.

9. Sprinkle with 1/2 teaspoon cinnamon and 1 teaspoon sugar.

10. Bake for 5 minutes at this temperature.

11. Reduce oven temperature to 325°F. Bake 20 to 25 additional minutes until top of French toast is browned and inserted knife comes out dry.

12. Serve with low-sugar syrup, if desired.