**For the bread, use a wider loaf (not the baguette type). It is better to use bread that is about two days old - not very soft. This will allow the bread to soak up the egg mixture without falling apart. This is actually a great recipe for using up leftover bread!

In a sauté pan, heat 1 Tablespoon butter. Add the 1 Tablespoon white sugar and water. Heat and stir until the sugar dissolves. Add the sliced bananas and sprinkle the brown sugar on top. Continue to heat, stirring occasionally, until the bananas are soft, about 3 more minutes. Meanwhile, cut a slit into each slice of bread - sort of like a pita pocket. Cut the slit about 2/3 of the way to the bottom of the bread and about 2" across. In a wide, shallow bowl mix whisk the eggs until blended. Add the milk, cinnamon, 1/4 cup white sugar and vanilla extract. Mix well. Spoon 1/3 of the banana mixture into each slice of bread and dip the bread in the egg mixture. Allow to soak for 5 minutes, turning over once. In a large sauté pan, heat the 2 Tablespoon butter until melted - do not burn. Add each piece of bread and cook until browned on each side - approx. 2 minutes per side. Serve with warm syrup or sprinkle powdered sugar on top.