Elvis french toast for one

This is one of my favorite little breakfast treats I make for myself from time to time, so I thought I'd share. Only recently however, have I picked up a little trick for caramelizing the syrup on the french toast as it cooks. Try it out!

• In a small casserole dish, whisk together one egg, pour in about a tablespoon of heavy cream, half and half or milk, and a smidgen of vanilla extract.
• Put a single slice of bread in to soak for at least 10-15 minutes if you can.
• Cook over medium-high heat in a non-stick skillet with butter or non-stick cooking spray.
• Then, when you flip the toast the first time drizzle  maple syrup (real maple syrup is a must) on the cooked side of the bread while the other side is cooking. This is a trick I learned from Le Pain Quotidien's french toast. They don't serve it with syrup poured on top, but rather caramelize the syrup on the toast as it cooks. 
• Flip your toast over and drizzle a little more maple syrup on the other side. The skillet should be bubbling and sizzling. Flip again and cook for another 30 seconds or so until it's as caramelized as you like.
• Put your french toast on a plate and spread on a thin layer of peanut butter.
• Top with sliced bananas (the more ripe, the better).
• Eat!

Elvis would be proud. And although Elvis would not approve, this is also delicious without the peanut butter and bananas and with berries on top instead.