Preheat your oven to 200 degrees F.

Take a cookie sheet and lay parchment on it, then place a wire rack over that. Set aside.

In a medium sized bowl combine eggs, milk, roasted saigon cinnamon, brown sugar, and salt. Whisk until smooth.

Pour half the mixture into a shallow pan.

Take your bread and soak it for a minute or two in the mixture, then turn over and soak the other side. Place the bread into a spare casserole dish over rimmed sheet. Repeat until you soak all 6 pieces. Then pour the remaining half the mixture over top. Let it soak in.

In a pan over medium heat melt 1 tablespoon of butter, then add 2 slices of bread. Cook on each side till lightly browned.It should take about 2 to 3 minutes per side. Place the slices on the rack on the cookie sheet. Repeat until all 6 slices of bread are cooked. Then slide the cookie sheet with the toasts inside the oven to keep them warm until the bananas are cooked.

In a medium to large skillet over medium high heat, melt the butter. Add the bananas and cook them until they brown, which takes about 2 or 3 minutes.

Add the orange juice, brown sugar, water, extract and walnuts.

Cook on medium high for about a minute then reduce to a simmer and allow the sauce to thicken. This should take about 2 to 3 minutes.

Take the cookie sheet with french toast out of the oven.

Place slices on plates.

Top with bananas foster mixture.

Serve with a big old sweet smile!