• Place your checkerboard mold on the top of your medium perforated baking sheet.
• Preheat oven to 375F/190C.

FRENCH TOAST PREPARATION

• In a pitcher, whisk in the eggs together with the heavy cream, light brown sugar and ground cinnamon.
  
• Pour a little bit of your preparation into each wells of your checkerboard mold. Press down the slices of brioche to cover the surface. NOTE: I used 5 slices. You want to use your nicest slices as they will be the ones you see once the French Toast is demolded upside down.
  
• On top of the brioche, add the sliced bananas and sprinkle the dark chocolate chips. Pour evenly half of your cream/egg preparation.
  
• Top with the sliced of brioche. NOTE: I used 6 slices. Pour evenly the remaining half of your cream/egg preparation.
  

BAKE!

• Bake for 20 minutes at 375F/190C, then carefully cover your French toast with a Medium Bonmat so it does not get too toasted. Continue to bake for an additional 20 minutes. It is ready when it as puffed up and golden on top.
  
• Once your Chocolate Banana French Toasts (Croque Monsieur Style) is out of the oven, let it cool down for about 20 minutes in the mold. Then flip it over onto your service platter. Slice and serve with powdered sugar on top. Enjoy it warm or at room temperature. Bon Appétit!