Directions:

Heat griddle. In a skillet, melt 1/2 cup butter over medium low heat. When butter starts to froth add walnuts and saute for 3 to 5 minutes. Stir in maple syrup and continue to simmer for another 5 minutes, stirring to coat the walnuts. Remove from heat and set aside. Combine eggs, milk and vanilla and whisk together. Dip each slice of bread into the egg mixture and coat both sides. Brush griddle with butter. Place bread on the griddle and sprinkle top side with the cinnamon and nutmeg. Grill each side until golden brown.

Remove from the griddle with the cinnamon and nutmeg side facing up. Spread a thin layer of the cream cheese on each slice. Add approximately 3 Tablespoons of the maple walnut mixture onto one of the cream cheese coated slices. This is where you can add the optional banana slices. Assemble putting other slice with cream cheese on top. Cut in quarters. Serve with maple syrup and a dusting of powdered sugar. Leftover walnut mixture can be keep in a covered container for up to 3 days.