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The night before- Pour your banana croutons into a large bowl. In a medium sized measuring cup, whisk together the eggs, cream, syrup, vanilla, and cinnamon. Pour over the bread and toss to coat. Divide into 3-4 large ramekins and transfer to the refrigerator for the night, or at least 4 hours.
The morning of- Preheat your oven to 375 degrees. Bake your French toast for 25-30 minutes, or until golden brown. Top with syrup or powdered sugar.
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