In a large bowl combine milk, heavy cream, eggs, sugar, vanilla, orange zest, and cinnamon and beat well. Add challah and toss to coat all the cubes with liquid mixture. Divide between 6 (8-ounce) greased ramekins. (Cover the ramekins and refrigerate overnight, if needed.) 2. Preheat oven to 350° F. 3. Sprinkle each ramekin with crushed cornflakes and top with 1 teaspoon butter. Bake 15 to 20 minutes or until set in the center. 4. Meanwhile, melt remaining 3 tablespoons butter in a medium sauté pan over medium-high heat. Add brown sugar and salt and cook 2 minutes until bubbly. Add bananas and cook 5 minutes or until caramelized. Remove from heat and set aside. 5. To serve, top each individual French toast with 1 tablespoon of caramelized bananas and a dollop of whipped cream.