Ingredients

• 0.5 cup heavy whipping cream, cold
• 1 tablespoon granulated sugar
• 0.25 teaspoon ground cinnamon
• 8 slice sourdough bread, 1/2 inch thick
• 4 eggs
• 0.5 cup whole milk
• 1 teaspoon vanilla extract
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 3 bananas, sliced 1/2 inch thick
• 4 tablespoon unsalted butter, divided
• 2 tablespoon brown sugar, packed

Steps

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until well combined and smooth.
2. Slice the bananas into 1/2-inch thick rounds and set aside.
3. Pour the heavy whipping cream into a chilled bowl, add 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon, and whip with a whisk or electric mixer until soft peaks form.
4. Preheat a griddle or large skillet over medium-high heat until a drop of water sizzles on contact.
5. While the griddle heats, melt 2 tablespoons of butter in a medium saucepan over medium heat.
6. Add the sliced bananas and brown sugar to the saucepan and cook, stirring gently, for 3 minutes until the bananas soften and the sugar caramelizes into a golden glaze.
7. Remove the caramelized bananas from heat and keep warm.
8. Once the griddle is hot, add 1 tablespoon of the remaining butter to the surface.
9. Dip each sourdough slice into the egg mixture for 2 seconds per side, ensuring it's coated but not soaked through.
10. Place four dipped sourdough slices on the preheated griddle and cook for 3 minutes until the bottom is golden brown and crispy.
11. Flip the slices and cook the other side for 2 minutes until golden brown, then transfer to a serving plate.
12. Add the remaining 1 tablespoon butter to the griddle, then dip and cook the remaining four sourdough slices using the same method.
13. Arrange the cooked French toast on serving plates, top with warm caramelized bananas and their glaze, and add a generous dollop of cinnamon whipped cream on the side or atop the toast.