• In a medium sized skillet over medium heat melt 6 tablespoons Butter. Add the ½ cup packed light brown sugar , and 3 tablespoons maple syrup. Cook stirring for a couple of minutes until it becomes smooth. Remove from heat and stir in 3 sliced ripe bananas. Set aside.
• Grease a 9x13 inch pan and add half of the french bread cubes to the bottom. In a large bowl, whisk 10 large eggs, 2 cups whole milk,1 tablespoon vanilla, and 1 teaspoon cinnamon. Pour half of the mixture over the french bread. Spoon half of the banana caramel mixture on top. Layer with the rest of the french bread cubes followed by remaining egg mixture and caramel banana sauce. Cover with foil and let it soak overnight.
• Preheat oven to 350 degrees Fahrenheit. Remove the french toast from the fridge and bake uncovered for 40-50 minutes or until puffy, golden brown and set in the center.

To make the caramel syrup:

• Melt the ½ cup butter in a saucepan over medium heat. Add the 1 cup granulated sugar and 1 teaspoon fresh lemon juice. Cook while stirring constantly 5-6 minutes or until mixture turns a caramel color. Slowly add the ½ cup whipping cream stirring constantly. Cook until smooth. Serve on top of french toast and garnish with fresh banana slices and chopped pecans if desired.