Even though Saturdays pretty much look like every other day of the week, there is something about a stack of eggy buttered and sweetened fresh bread that makes it feel so different. A bit more relaxed and yummy. A mini breakfast vacation!
In a large bowl, whisk together eggs, milk, cinnamon, nutmeg, and vanilla extract.
Slice bananas and bread, set aside.
Heat a skillet (I use this). Add a tablespoon of butter and melt.
Dip slices of bread in the egg mixture, coating both sides. Place the bread in the hot skillet. Add banana slices on top of each slice of bread and gently press down, into the bread. Cook for about 2 minutes before flipping.