4 large eggs

1/2 cup heavy cream (do not substitute)

1/2 cup packed light brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

6-8 slices bread (cinnamon bread, brioche, French)

6 tablespoons butter (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 depending on how many you like

1. Preheat large skillet over medium heat.

2. Place eggs, cream brown sugar, cinnamon and vanilla into a large mixing 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, cooking 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.

3. Place maple syrup and peanut butter into a skillet over medium heat. Stir to melt peanut butter into syrup. Stir in vanilla then heavy cream. Let mixture bubble for about 5 minutes, stirring often to thicken. Add sliced bananas and cook for 1 minute. Pour peanut butter syrup sauce and bananas over warm French toast. Serve immediately.

Makes 6-8 servings