1 1/2-pound loaf sourdough bread
1 1/2 cups milk
5 large eggs
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
7 to 9 bananas
45 wooden skewers
Caramel sauce, for drizzling
Using a serrated knife, remove all the crust from the bread. (Discard or save for DIY breadcrumbs.) Cut the loaf into 1-inch cubes; set aside.
In a large bowl, whisk together the milk, eggs, sugar, cinnamon, and vanilla.
Lightly coat a large, nonstick frying pan with oil and set over medium heat. When the pan is hot, drop a handful of the bread into the milk mixture. Allow to soak for about 30 seconds, then, one by one, arrange them in a single layer in the hot pan. Don't crowd the pan; make sure there is room between each cube so they brown nicely. Let cook for about 1 minute, then flip and cook 1 minute more. Remove from the pan and set on a plate. Repeat until all the bread has been soaked and cooked.
Cut 3 of the bananas into 1/4- to 1/2-inch-thick slices. Thread alternating slices of bananas and pieces of French toast onto the skewers, slicing more bananas as needed. Arrange on a platter and drizzle with caramel.