In a dry non-stick skillet, set over medium-low heat, add the coconut flakes. Stir constantly for 2-3 minutes until golden and fragrant. Remove and cool.

In a small saucepan over medium heat, melt the granulated sugar into an amber caramel without stirring. Once melted, whisk in cold unsalted butter, then heavy cream, white miso paste, and a pinch of flaky sea salt.

In a shallow dish, whisk together eggs, whole milk, vanilla extract, ground cinnamon, and granulated sugar until smooth.

Dip each slice of brioche or challah into the custard for about 30 seconds on each side.

In a skillet, melt 1 tablespoon of butter over medium heat. Cook soaked bread for 3-4 minutes until golden on one side, flip, and cook for an additional 2-3 minutes.

Melt 1 tablespoon of butter in the same skillet over medium heat. Add sliced bananas and sprinkle with brown sugar. Cook for 1-2 minutes until caramelized.

Layer French toast on plates, top with caramelized bananas, drizzle with miso caramel, and sprinkle with toasted coconut.