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1
Whisk together the eggs, milk, cream, juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg, and salt in a bowl; set aside.
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2
Place the bread in a shallow baking dish large enough to hold the bread slices in a single layer.
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3
Pour the egg mixture over the bread, and soak for 10 minutes.
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4
While the bread is soaking, heat a panini grill to high.
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5
Brush the bananas evenly with the melted butter.
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6
Place the bananas on the grill, lightly close the cover (do not press the cover down tightly or youll have banana mush), and grill for about 3 minutes, until the bananas have nice grill marks and are beginning to release their juices.
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7
Use a spatula to transfer the bananas to a plate, then use a paper towel to wipe the panini grill clean.
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8
When the bananas are cool enough to handle, cut them into 1/2-inch-thick slices.
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9
Preheat the oven to 200F.
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10
Remove a piece of bread from the egg mixture, allowing any excess moisture to drip off.
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11
Place the bread on a cutting board, top with four or five banana slices, then top with another piece of bread.
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12
Brush the panini grill lightly with vegetable oil, place the sandwich on the grill, press the top closed, and grill for 3 to 4 minutes, until crisp.
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13
Transfer the sandwich to a baking sheet, and keep warm in the oven while you grill the remaining sandwiches.
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14
To serve, slice the panini in half diagonally, and serve warm with a dusting of confectioners sugar and plenty of maple syrup on the side.
