French Toast Casserole with Caramelized Bananas

For the casserole:
Grease a 9×13 inch casserole dish. Cut French bread into 1-inch square cubes. Spread evenly on the greased dish.

Mix eggs, milk, vanilla, 4 teaspoons sugar, 2 teaspoons cinnamon, and cardamom together in a stand mixer on medium speed until thoroughly combined. Pour over bread cubes. Cover casserole and refrigerate overnight or for 8 hours.

In the morning, remove casserole from fridge and let stand for 30 minutes. Mix remaining 3 tablespoons sugar, 2 teaspoons cinnamon, and butter. Dollop mixture evenly over the casserole.

Bake at 350ºF for 30–40 minutes, until a knife inserted in the centre comes out clean. Let stand 5 minutes before serving with bananas and whipped cream.

For the bananas:
Add butter to a pan on medium heat. When melted, add sugar and sauté bananas briefly until coated with mixture on both sides.

For the whipped cream:
Combine whipping cream, icing sugar, and cardamom in a bowl and beat until soft peaks form.