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1
For the whipped cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted with the whip attachment and whip until light and fluffy.
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2
Add the cold heavy cream and whip until soft peaks form.
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3
Cover and refrigerate until ready to use.
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4
For the french toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs until smooth.
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5
Whisk in the milk, cream, cinnamon and vanilla until combined.
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6
Make the French toast in 2 batches.
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7
Heat 2 tablespoons each of the butter and oil in a large saute pan over medium heat until the butter is melted and the oil begins to shimmer.
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8
Place 4 slices of the bread in the custard mixture and let sit on both sides until soaked through.
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9
Remove with a slotted spatula to allow the excess custard to run off.
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10
Cook until the toast is golden brown on both sides and cooked through, about 2 minutes per side.
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11
Transfer the French toast to a baking rack set over a baking sheet and keep warm in the oven while you cook the second batch with the remaining butter, oil and bread.
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12
Keep French toast warm until ready to serve.
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13
For the banana foster topping: Heat the butter in a large saute pan over high heat until it begins to sizzle.
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14
Whisk in the brown sugar and cinnamon and cook until the sugar has melted and the mixture has thickened slightly.
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15
Add the bananas and cook until slightly softened.
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16
Remove from the heat and add the rum and banana liqueur.
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17
Return to the heat and cook until the alcohol has burned off.
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18
Serve 2 slices of toast per person, topped with some of the bananas and their syrup, a dollop of the whipped cream cheese, some fresh berries, and sprinkling of confectioners' sugar, if using.
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19
Garnish with mint.
