Banana Cream French Toast (4 servings) FOR FRENCH TOAST: 8 slices white bread (day old preferred) 4 large eggs 1 cup milk 1 Tablespoon cinnamon 1 teasppon vanilla butter or margarine for frying FOR TOPPING: 2 ripe bananas -- peeled and sliced 3/4 cup chilled whipping cream 1/2 cup orange juice 1/4 cup powdered sugar 3 Tablespoons fresh lemon juice TO MAKE THE TOPPING: In a medium sauce pan, combine bananas, orange juice, sugar and lemon juice. Cook over medium heat for 5 minutes or until the bananas become very soft. With a slotted spoon, transfer bananas to blender. Add 1/4 cup liquid from the pan and puree until smooth. Cover with plastic wrap in medium bowl and chill until cold (at least 2 hours). Just before removing banana mixture from the refridgerator, beat whipping cream in a medium bowl until stiff peaks form. Remove banana puree and fold into the whipping cream. TO MAKE FRENCH TOAST: In a large bowl, whisk together the eggs, milk, cinnamon and vanilla. Dip bread slices into egg mixture, coating both sides generously. On a griddle or skillet at medium heat, melt butter and then cook slices until each side is golden-brown. You can place completed French Toast slices on a serving plate in an oven set to 100 degrees -- to keep finished slices warm as you cook the others. TO BRING IT ALL TOGETHER: Top each serving of French Toast with a generous dollop of the banana cream topping. A couple of fresh banana slices placed on or around the toast provides the perfect delicious garnish. WARNING! Part of this recipe must be made at least two hours in advance. ANOTHER WARNING! This recipe is addictive! Mr Breakfast would like to thank susan for this recipe. Recipe number 1089. Submitted 10/4/2003.