French toast: In a medium-sized mixing bowl, whisk together buttermilk, heavy cream, eggs, cinnamon, whisky, evaporated cane juice, and salt until combined. Preheat a large frying pan on medium heat, then add a pat of butter. Take a slice of bread and dip both sides into custard mixture and then place the slice of bread into the hot pan. Be sure to not overcrowd the pan, 2-3 slices maximum at one time. Brown the first side and then flip it onto the other side. After both sides have browned, place the French toast on a cooling rack inside of a sheet pan. Keep the French toast warm in a preheated 200° F oven.

Bananas Foster: Wipe the surface of the pan you cooked the French toast with a paper towel. With the pan over medium heat, add butter, brown sugar, and heavy whipping cream. Whisk until combined. Let it cook for 2 minutes, until it thickens. Add cinnamon and whisky then whisk until combined. Let it cook for 1 minute. Finally, add in the sliced bananas and stir to coat. Remove the sauce from the burner.

Whipped cream: In a cold stainless steel bowl, add the whipped cream and beat on high with a hand mixer for about 2 minutes. When your whipped cream is almost finished, stop and add in the whisky and powdered sugar. Mix until combined and then your whipped cream should be done. Do not over-whip the whipped cream or it will turn into butter.

To plate, serve two French toast slices with Bananas Foster drizzled on top and a dollop of whipped cream.