Preheat oven to 250 degrees F.

Place a wire rack over a rimmed baking (or cookie) sheet.

Place bread on the wire rack and place the baking sheet on the middle rack in the oven. Bake until bread is slightly dry for approximately 10-15 minutes then turn the bread over after 6 minutes.

While the bread is drying, place the coconut in a non-stick, stovetop skillet and toast. Stir the coconut continuously to prevent from burning. Take the coconut off the heat, place in a bowl and set aside.

When bread is slightly dry, remove it from the oven and let cool. Once the bread has cooled, place it on a plate until ready to use.

Whisk together eggs, half n half (or milk), ginger, cinnamon, brown sugar and vanilla.

Transfer the egg mixture to a shallow dish; approx. 8x8.

Heat 2 T butter in a 12" non-stick skillet over medium heat just until the butter is hot but not burning.

While the butter is heating, dip 1 slice of bread in the egg mixture and let soak for just 15 seconds.

Using a slotted spatula (or fingers), lift the bread and allow the excess egg mixture to drip off then place that slice in the skillet.

Repeat the process with 1-3 pieces of bread, but don't crowd the pan.

Do NOT turn the bread until the first side has turned a golden brown, 3-4 minutes. Then, flip the bread and cook the other side until golden another 3-4 minutes.

Place the cooked toast on the cooling rack on the baking sheet and place it in the oven to keep the bread warm while cooking the other slices.

Wipe the skillet with a paper towel and repeat the process until all bread has been toasted.

To serve: Cut each piece of toast in-half diagonally. Place 3 half-slices on a plate. Sprinkle with toasted coconut and crystallized ginger (if using). Top with sliced bananas, maple syrup and a pat of butter (if desired).