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1
Preheat oven to 375 F.
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2
Peel, core, and cut each apple into 3/4 inch thick wedges.
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3
Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration.
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4
Peel the bananas, and slice them crosswise 3/4 inch thing.
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5
Add the bananas to the apples and toss to coat evenly with lemon juice.
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6
Sprinkle the cinnamon over the fruits and toss well to combine.
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7
Melt butter in a large skillet over medium-high heat.
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8
Add the fruit and saute until tender, about 30 seconds.
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9
Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
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10
Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish.
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11
In a medium size bowl, beat the eggs, then stir in the milk and vanilla.
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12
Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely.
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13
Pour any leftover egg mixture over the bread.
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14
Let the mixture sit for 10 minutes.
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15
(This can be prepared up to this point in advance, covered and refrigerated overnight)
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16
Bake the French toast, uncovered until the top is golden, 30-35 minutes.
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17
Cool for 5 minutes.
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18
Place a serving tray over the pan, and carefully turn them over to unmold the French toast.
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19
Spoon any syrup or fruit left in the pan over the bread, and serve at once.
