1. Grease a 2- to 2½-qt. baking dish. Arrange 10 of the bread slices in the dish, overlapping as needed. For filling, in a small bowl whisk together mascarpone cheese, the ¼ cup nut butter, and ¼ cup of the maple syrup until smooth. Spoon evenly over bread in dish. Slice two of the bananas crosswise. Layer slices over filling. Arrange the remaining bread slices on top.

2. In a large bowl whisk together milk, eggs, ¼ cup of the maple syrup, the vanilla, and cinnamon. Pour egg mixture over bread while pressing bread down lightly to moisten. Cover; chill 2 to 24 hours.

3. Preheat oven to 375°F. Bake, uncovered, 50 to 65 minutes or until center is set (180°F), covering loosely with foil after 25 minutes. Let stand 15 minutes before serving.

4. Meanwhile, bias-slice the remaining two bananas. In a 10-inch skillet heat butter, the remaining ¼ cup maple syrup, and the 1 Tbsp. nut butter over medium heat until bubbly. Add banana slices. Cook 2 minutes or until thickened, stirring occasionally. Spoon over French toast. Makes 8 servings (1 cup each).

*NOTE Both no-stir and all-natural varieties of peanut, almond, and cashew butters work in this recipe.

PER SERVING 524 cal., 30 g fat (14 g sat. fat), 172 mg chol., 289 mg sodium, 54 g carb., 3 g fiber, 30 g sugars, 12 g pro.