Cut four, 1-inch slices of Challah Bread (not using the ends), and carefully slice a pocket down the center by slicing 3/4 of the way through the bread. Toss sliced bananas with cinnamon and brown sugar and stuff equal amounts inside each pocket.

In a small bowl whisk together eggs, milk and vanilla. Heat butter in a large skillet at medium heat. Dip each French toast piece in egg mixture making sure both sides are moist. Place french toast in pan and cook until lightly browned on both sides. Remove from skillet and repeat with remaining french toast. (If you are cooking the french toast one at a time, place finished french toast in a preheated 200° oven to keep warm.) Top each french toast with about 1 tablespoon of The Fresh Market Dark Chocolate Sauce and a dollop of whipped cream (optional). Serve immediately.