Take a large bowl and crack the eggs inside. Add milk, cream, sugar, vanilla, and cinnamon. Whisk everything until smooth and creamy. The mixture should smell sweet and warm from the cinnamon and vanilla.

Use thick brioche slices for the best texture. Thick bread holds the custard nicely without falling apart. Place the bread on a tray so it is ready for dipping later.

Dip each bread slice into the egg mixture. Coat both sides evenly. Do not leave the bread soaking too long. Quick dipping keeps the toast soft inside and crispy outside after cooking.

Place a large skillet over medium heat. Add butter and let it melt slowly. The butter should bubble lightly but not burn. This gives the French toast a rich golden color.

Place the dipped bread slices into the hot skillet. Cook each side for about three minutes. The bread should turn golden brown and slightly crispy while staying soft inside.

Take a medium saucepan and melt butter over medium heat. Add brown sugar, cinnamon, vanilla, and a small pinch of salt. Stir slowly until the sugar melts into a smooth caramel sauce.

Slice the bananas into thick rounds. Add them gently into the warm caramel sauce. Stir carefully so the bananas stay whole and soft. Cook for three to four minutes until glossy.

Sprinkle chopped walnuts into the banana mixture. The nuts add crunch and balance the sweetness. Stir gently and let everything cook together for another minute.

Place the warm French toast on serving plates. Spoon the bananas foster topping over each slice. Make sure every piece gets plenty of sweet caramel banana sauce.

Dust powdered sugar lightly over the toast. Add whipped cream or maple syrup if desired. Serve immediately while warm. The smell alone will make everyone hungry at the table.