In a 13x9-inch baking pan, whisk together the heavy cream, milk, eggs, vanilla extract and honey.

Arrange the brioche bread in a single layer in the baking pan and let it sit for 2 minutes. Flip it once and let it sit an additional 1 minute. (Repeat the soaking process with all slices of bread.)

Place a large sauté pan over medium heat and add 2 tablespoons of butter. Once the butter has melted, add several slices of the toast to the pan and cook until golden, about 2 minutes. Flip the bread once and cook it an additional 1 to 2 minutes. Repeat the cooking process, adding more butter as needed, with the remaining slices of toast. Top the French toast with caramelized bananas (recipe follows).

Melt the butter in a saucepan set over medium-high heat. Once the butter has melted, add the sliced bananas and cook them, turning occasionally, until they are lightly browned, 2 to 3 minutes. Add the brown sugar and cook, stirring, until the sugar has dissolved then add the orange juice and continue cooking until a majority of the orange juice has reduced and the liquid is the consistency of syrup.

Spoon the caramelized bananas atop the french toast and serve immediately with maple syrup.