French Toast:
4 large eggs
1/4 cup whipping cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Butter
Maple syrup

For Banana Bread: Preheat oven to 350 degrees F. Generously butter a
9-by-5-by-3-inch loaf pan. Into a small bowl sift flour, soda and salt. Using electric mixer cream butter in large bowl until light. Gradually beat in sugar. Beat in eggs 1 at a time. Add mashed bananas and lemon juice and beat
until well blended. Mix in dry ingredients alternately with milk, beginning
and ending with dry ingredients. Mix in pecans. Pour batter into prepared
pan Bake until tester inserted in center comes out clean, about 1 hour 20 minutes. Cool in pan on rack 10 minutes. Turn out onto rack and cool.
(Can be prepared 1 day ahead. Wrap tightly and refrigerate.) Cut bread
into 3/4-inch-thick slices.
For French Toast: Preheat oven to low. Whisk eggs, cream, sugar, vanilla and spices in large bowl until blended. Melt 1 tablespoon butter in heavy large skillet over medium heat. Place some bread in batter and turn to coat thoroughly. Add bread to skillet. Cook until golden brown, about 3 minutes per side. Transfer to cookie sheet and place in oven to keep warm. Repeat with remaining bread slices and batter in batches, adding more butter to skillet as necessary. Serve, passing butter and maple syrup separately.