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1
Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
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2
Place the bread in 2 shallow baking dishes in a single layer.
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3
Pour the egg mixture over the bread; let soak for 10 minutes.
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4
While the bread is soaking, preheat a grill to medium.
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5
Place a flat cast-iron skillet on the grill.
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6
Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes.
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7
Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel.
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8
When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
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9
Remove a piece of bread from the egg mixture, allowing the excess to drip off.
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10
Place on a cutting board, top with four or five banana slices, then cover with another piece of bread.
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11
Brush the skillet on the grill lightly with vegetable oil.
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12
Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down.
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13
Cook until the bread is nicely toasted and golden, 3 to 4 minutes.
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14
Flip, press and cook on the other side until golden.
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15
Keep warm; repeat with the remaining bread and bananas, adding more oil as needed.
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16
Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.
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17
Photograph by Miki Duisterhof
