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1
Preheat oven to warm, 250u00b0.
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2
Whisk together all the batter ingredients (eggs through extracts) in a shallow bowl.
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3
Dip in each slice of bread for 5-6 seconds per side.
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4
Swirl the bread in the batter, but don't soak the bread too long; make sure the outsides are wet but that the bread is not soaked all the way through.
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5
Melt 1 tablespoon butter on a griddle; add bread and brown each side until dark golden, about 3 minutes per side.
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6
Repeat with remaining slices.
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7
Place all the toast on a lightly buttered cookie sheet and place the sheet into a warm oven.
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8
Lightly brown 1 tablespoon butter in a separate 9-inch saute pan over high heat.
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9
Once the butter is past the foaming stage, add the brown sugar and cook until melted.
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10
Use a spoon to break up any sugar lumps.
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11
Add the bananas and mix in until coated.
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12
Sprinkle 2 tablespoons of the cinnamon sugar over the bananas; cook until the bananas become caramelized and golden brown, but not mushy and overcooked.
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13
Be careful to keep the pan steady so that the bananas will caramelize.
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14
Garnish the warm French toast with caramelized bananas, toasted pecans, and a sprinkling of cinnamon sugar.
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15
May serve with maple butter on the side.
