For the French Toast:

• 1 loaf sliced brioche
• 1 1/2 cups whole milk
• 6 large eggs
• 1 tbsp sugar
• 1 tbsp vanilla 
• 1/4 tsp salt
• 2 tbsp unsalted butter
• 2 tbsp olive oil

For the Sauce:

• 2 medium bananas
• 1/2 cup chopped pecans
• 6 tbsp unsalted butter
• 2/3 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1/3 cup heavy cream
• 1 tsp vanilla 

Step One: Peel and cut 2 medium bananas into 1/4-inch thick slices and set aside.

Step Two: Melt the butter in a skillet over medium heat. Add brown sugar, cinnamon, and salt. Cook, stirring, until the mixture is bubbling. Add the heavy cream and stir until the mixture is well combined. Add the vanilla, pecans, and banana slices. Gently toss to coat with the sauce and cook for another minute. Remove the pan from the heat.

Step Three: In a shallow bowl, combine heavy cream, eggs, sugar, vanilla, and salt. Whisk until fully combined. Press a slice of brioche into the mixture and flip, soaking until the bread is drenched but not falling apart. 

Step Four: Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large nonstick skillet over medium heat. When the butter is sizzling, add as many soaked bread slices as can fit in a single layer. Cook until both sides are golden-brown and crisp, 3 to 4 minutes on each side. Repeat with the remaining bread slices until you run out of the egg mixture. Serve topped with the sauce.