Tear bread and place in bottom of glass 9×13 baking dish.
In large bowl, whisk eggs, rice milk, apple juice, vanilla, bananas and cinnamon.
Pour egg mixture over the bread. Cover with foil and refrigerate at least 2 hours (I recommend overnight).
To cook, remove foil and bake at 350 for 30 minutes, or until eggs begin to golden on top.
Let cool a few minutes before serving. Serve with side of fresh fruit or juice.