Caramel Banana French Toast with Roasted Pecans

Prep electric griddle or pan to 300 degrees. In bowl, mix together your milk, eggs, spice and vanilla. Set aside. Slice bread, if needed, into 1 inch thick slices. Slice bananas into 1/4 inch thick pieces.

Put granulated sugar in a heavy pot or skillet (I use a non-stick skillet for easy cleanup later). On high heat, begin stirring sugar. Stir until sugar is melted and has a nice caramel color. Be careful not to let it get too dark and burn. (Also keep in mind that this sugar gets really hot and can burn your skin!)

Turn off heat. While stirring constantly (using a whisk really helps at this stage), add one cup of heavy cream. When it is incorporated, add second cup of heavy cream and stir to thicken. You may have to return it to heat to get it smooth and creamy, and if so, use medium heat. Add salt a little at a time to suit you. Stir in bananas to incorporate them into the caramel. Leave on stove with the heat off while you cook the bread.

Stir up the egg mixture to remix quickly before dunking in the bread. Dunk bread slices, one at a time, and place on hot pan or griddle. Cook until golden on one side, then flip and finish cooking.

Plate. Add a pat of butter if you wish and then ladle caramel and bananas over toast. Add toasted pecans and serve!