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For the French toast: In a large mixing bowl combine heavy cream, eggs, cinnamon, nutmeg or allspice, and vanilla extract. Heat a skillet or indoor griddle and melt the butter in the skillet. Dip your bread in the egg mixture (make sure to dunk it for about 30 seconds) and add to heated skillet. For the sauce: While French toast is cooking, in a small skillet, melt the butter on medium heat. Add brown sugar. Once it is starting to melt and combine (about 3-4 minutes), add the heavy cream and combine (it will go from dark to a medium light brown). Next add sliced bananas and walnuts and gently laddle the sauce over the bananas. Cook for about 2-3 minutes and turn off heat. Meanwhile, flip the French toast if you haven't already done so, to brown on both sides. Remove and ladle the sauce on top of the French toast. Enjoy!
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Ring mold for savarin and rum baba — soak in syrup after baking
Enameled cast iron skillet — no seasoning, light interior shows fond
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Hold their shape — warm lentil salads, braised with aromatics