Wash your hands with soap and water before beginning.

Grease a 9×13-inch baking dish.

To make the French toast, stir brown sugar and butter in a saucepan over medium-low heat until the butter is melted and the sugar has dissolved, 2 to 4 minutes.

Pour the butter-brown sugar mixture into the prepared baking dish.

Scatter the gluten-free UDI bread pieces in a 1 ½- to 2-inch layer.

Whisk the milk, eggs, chocolate, and vanilla together in a bowl until thoroughly combined. Pour the mixture over the bread pieces, then gently press the bread down with a spatula to allow it to absorb the liquid. Cover with plastic wrap and refrigerate for 8 hours or overnight.

When ready to bake, remove the French toast from the refrigerator and discard the plastic wrap.

Slice the bananas and add them to the bread mix.

Preheat the oven to 350°F (175°C).

To prepare the topping, combine brown sugar and cinnamon in a small bowl and sprinkle evenly over the French toast.

Bake in the oven until the casserole is golden brown and set in the center for 50 to 60 minutes.

Cut into squares; serve with caramel from the pan’s bottom spooned on top.

This recipe works great with added fruit. More fresh bananas or sliced apples are great optional add-ins.

Sprinkle with extra cinnamon or dust with powdered sugar before serving for a festive touch.