In a shallow, wide bowl or pie dish, whisk together 1.5 large eggs and 1 cup whole milk until smooth. Add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt; whisk until fully combined and fragrant.

Soak challah

Place the 2 slices of thick-cut challah in the custard one at a time. Let each slice soak for about 15–20 seconds per side, pressing gently so the custard penetrates but the bread doesn't fall apart. Transfer soaked slices to a plate and let excess custard drip back into the bowl.

Cook

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat. Place the two soaked challah slices in the skillet (cook in batches if needed). Cook 2½–3 minutes on the first side until golden brown and set, then add the remaining 1 tablespoon butter, flip and cook another 2–3 minutes until golden and cooked through. Internal texture should be custardy, not wet.

Toppings & Garnishes

Slice banana

While the French toast cooks, peel and slice the banana into 1/4-inch rounds. If you prefer warmer banana, briefly sauté the slices in a small nonstick pan with 1 teaspoon butter for 1–2 minutes until slightly softened and caramelized.

Warm chocolate-hazelnut spread (optional)

Place 3 tablespoons chocolate-hazelnut spread in a small microwave-safe bowl and microwave in 10–15 second bursts, stirring between, until pourable but not hot (about 20–30 seconds total). Alternatively, warm gently in a small saucepan over low heat, stirring constantly.

Make quick whipped cream

Pour 1/2 cup heavy whipping cream into a chilled bowl. Add 1 teaspoon powdered sugar (optional). Whisk by hand vigorously for 2–3 minutes or use a hand mixer on low–medium for about 1 minute, until soft peaks form. Do not overwhip — you want light, airy cream to dollop on top.

Assemble

Place the two cooked challah slices on a serving plate. Arrange banana slices evenly over the top. Drizzle the warmed chocolate-hazelnut spread over the French toast and bananas (use all or adjust to taste). Add a generous dollop of whipped cream on top or to the side. If desired, sprinkle with 1 tablespoon toasted chopped hazelnuts and dust lightly with powdered sugar. Serve immediately with maple syrup on the side if extra sweetness is wanted.