4 large eggs
1 cup heavy cream (do not substitute)
1/2 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
8 slices bread (cinnamon bread, brioche, French)
8 tablespoons butter, divided (for skillet)
1 cup pure maple syrup (do not substitute)
3 tablespoons creamy peanut butter
1 teaspoon pure vanilla or rum extract
1/4 cup heavy creamy
2-3 cups sliced bananas
Pecan pieces to garnish, if desired
Preheat large skillet over medium heat.
Place eggs, cream brown sugar, cinnamon and vanilla into a shallow bowl.
Whisk to combine.
One at a time, dip each slice of bread, both sides into egg mixture.
Add 1 tablespoon of butter into hot skillet to melt, swirling pan.
Add egg dipped bread slice to skillet.
Cook 1-2 minutes per side or until golden brown and cooked through.
Transfer cooked piece of toast to a clean plate and repeat this process until all bread has been used.
Place maple syrup and peanut butter into a skillet over medium heat.
Stir to melt peanut butter into syrup.
Stir in vanilla and heavy cream.
Let mixture bubble for about 5 minutes, stirring often to thicken.
Add sliced bananas and extract; cook for 1 minute.
Pour peanut butter syrup sauce and bananas over warm French toast.
Garnish with pecan pieces.
Serve immediately.