1. Spray 13 x 9-inch baking dish with cooking spray. Lay bread slices on work surface; spread with hazelnut spread. Top half the bread slices with banana and strawberries; top with remaining 9 bread slices, hazelnut spread side down. Cut each sandwich into quarters; shingle sandwich quarters in prepared dish

2. In large bowl, whisk eggs, milk, sugar, vanilla extract and cinnamon; pour over sandwich quarters in dish. Cover and refrigerate overnight

3. Let bake stand 30 minutes at room temperature; preheat oven to 375°. Bake French toast bake, uncovered, 45 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed. Makes about 8 cups

4. Serve bake drizzled with maple syrup

• 24 g Total fat
• 16 g Saturated fat
• 193 mg Cholesterol
• 523 mg Sodium
• 100 g Carbohydrates
• 5 g Fiber
• 58 g Sugars
• 52 g Added sugars
• 19 g Protein