In a large skillet, melt butter over medium heat.

Whisk in the brown sugar and cook for 4-5 minutes, stirring constantly, until dissolved.

Add banana slices in a single layer, simmer until a thin caramel-like syrup starts to form. Spoon the sauce over the bananas. Continue cooking until bananas slightly softened.

Remove from heat and set aside.

Preheat oven to 350° F.

Grease an 8-9 inch baking dish and set aside.

In a large mixing bowl, whisk together the cream, eggs, cinnamon, and vanilla extract.

Soak half of the baguette slices in the egg & cream mixture until fully saturated, then arrange in a single layer in the bottom of your prepared baking dish.

Spread the chocolate hazelnut spread evenly over the bread slices.

Spoon the cooked banana slices onto the chocolate spread a single layer. Pour any remaining syrup in the pan evenly over the bananas.

Soak the remaining half of the bread slices in the egg & cream mixture, then arrange overtop of the caramelized bananas.

Pour any remaining egg & cream mixture over the top layer of bread slices, then place into the oven.

Bake for 50-60 minutes or until the middle of the casserole is set and baked throughout. Cover the casserole with foil halfway through baking to prevent burning.

Slice into portions and serve warm with powdered sugar and/or whipped cream.