In a medium bowl, or better yet, a baking dish because it’s deep and shallow enough, whisk together the eggs and Rodelle Pure Vanilla Extract.
n a small bowl, combine flour and heavy cream. *I found it easier to mix these two together and then add it to the eggs. That way the flour doesn’t clump. Whisk the cream mixture into the eggs.
Heat a griddle using medium to medium-high heat. Prepare the bread by spreading some Nutella on 8 of the slices.
On the other 8 slices, divide the cream cheese evenly between them and spread.
Place banana slices on to either the cream cheese or Nutella side of the bread. Cover with the slice you didn’t choose, making sure there is a cream cheese and Nutella slice for each sandwich, and gently press together.
Add some butter to the griddle and spread it so that the surface area is covered.
Take one sandwich and dip it in the egg batter to a count of three. Gently turn it over and dip for another three seconds. Allow excess to drip off and place on to the preheated and prepared griddle.
Cook for three to five minutes on one side, making sure it is golden brown before carefully flipping.
Cook on the other side for an additional three to five minutes. French toast will be done when golden on both sides, with cream cheese and Nutella warm and melting in the middle.