Recipe courtesy of Linda Haynes, Ace Bakery.
Preheat oven to 400 degrees F.
Whisk together eggs, cream, spices and orange zest.
Slice bread in half horizontally without cutting all the way through the whole slice of bread. Stuff each pocket with half the mashed banana.
Heat skillet over medium heat. Melt butter to cover bottom of pan.
Dip bread slices into egg mixture, generously coating each piece.
Place in the skillet and fry until browned. Flip over and brown other side. Remove from pan and place in oven for 10 minutes.
Melt chocolate in a double boiler.
Remove French toast from oven. Cut each piece of French toast on the diagonal and drizzle melted semisweet chocolate over them.
Dust French toast with icing sugar and serve with orange slices as garnish or serve with a fruit salad of orange, pineapple and strawberry. Top with pomegranate seeds and mint.