Batter makes enough for about 8-10 slices of toast
2/3 cup milk
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp almond extract
8 slices of bread – any bread will do
2 bananas, sliced
1/4 cup sliced almonds
1 teaspoon salt
Butter for pan
Syrup of your choice – I chose pancake syrup/honey
Heat your oven to 200F.
Whisk the eggs, milk, salt, cinnamon and extracts together and soak the bread on one side for 5 minutes, then flip and let it soak for another 5 minutes, pressing down to soak up more batter.
Heat a large non-stick skillet or griddle over medium heat and add butter. When butter starts to bubble, add the slices of bread (work in batches) and cook till golden brown on each side, about 5 minutes per side. As they finish, put them on a baking sheet and place in the oven to keep warm while you finish the rest.
When you’re done with the toast, wipe the skillet out with a few paper towels and over medium high heat, toast the almonds until brown and fragrant. Remove and add one tablespoon of butter, a swirl of syrup and the bananas and cook until golden on each side, about 1-2 minutes per side. Top the toast with almonds and bananas and syrup and serve!