Step 1

Preheat the oven to 375˚F (190˚C).

Step 2

On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces.

Step 3

In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon.

Step 4

Add the bread to the egg mixture and stir until evenly coated.

Step 5

Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes.

Step 6

Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat.

Step 7

Pour the bread mixture over sauce into skillet and spread evenly.

Step 8

Bake for 30 minutes, until golden and crispy.

Step 9

Let the skillet cool for about 5 minutes, then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the French toast to release from the pan with the banana layer on top. Slice and serve.

Step 10

Enjoy!