French Toast with Banana Cream Topping Begin the Topping at least two hours in advance of serving. French Toast 8 slices white bread (day old preferred) 4 large eggs 1 cup milk 1 tablespoon cinnamon 1 teaspoon vanilla extract Butter or margarine for frying Banana Cream Topping 2 ripe bananas, peeled and sliced 3/4 cup chilled whipping cream 1/2 cup orange juice 1/4 cup confectioners' sugar 3 tablespoons fresh lemon juice Topping:In a medium saucepan, 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 refrigerator, beat whipping cream in a medium bowl until stiff peaks form. Remove banana puree and fold into the whipping cream. French Toast: In a large bowl, whisk together the eggs, milk, cinnamon and vanilla extract. 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 F to keep finished slices warm as you cook the others. Top each serving of French toast with a generous dollop of the Banana Cream Topping. Garnish with a few slices of freshly-sliced banana. Yield: 4 servings