Banana Walnut French Toast with Cinnamon Cream

Roughly chop 3/4 cup of walnuts and toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Set aside to cool.

Peel and slice 2 large ripe bananas into 1/4-inch rounds. Set aside.

In a shallow bowl or baking dish, whisk together 4 large eggs, 3/4 cup whole milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons granulated sugar, and 1/4 teaspoon salt until well combined.

In a chilled mixing bowl, combine 1 cup heavy cream, 3 tablespoons powdered sugar, and 1/2 teaspoon ground cinnamon. Using a whisk or hand mixer, whip the cream until soft peaks form, about 2-3 minutes. Refrigerate until ready to serve.

Preheat a large griddle or skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the surface.

Dip 2 slices of thick-cut brioche or challah bread into the egg mixture, allowing each side to soak for 10-15 seconds. Let excess drip off.

Place the soaked bread slices on the heated griddle and cook for 3-4 minutes until golden brown on the bottom. Flip and cook for another 3-4 minutes until the second side is golden and the center is cooked through.

Transfer the cooked French toast to a warm plate and cover loosely with foil. Repeat the process with remaining bread slices, adding 1 tablespoon butter to the griddle for each batch.

To serve, place 2 slices of French toast on each plate. Top with sliced bananas and toasted walnuts.

Dollop a generous spoonful of cinnamon whipped cream on top of each serving and drizzle with 2 tablespoons maple syrup per plate. Serve immediately while warm.