Stir together mascarpone cheese and ½ cup whipping cream in a medium bowl; set aside.

Whisk eggs in a shallow medium bowl. Whisk in remaining ¾ cup cream, milk, brown sugar, vanilla, 1 teaspoon cinnamon, and nutmeg; set aside.

Spray a griddle or large nonstick skillet with nonstick spray. Heat griddle or skillet over medium heat.

Dip bread slices, one at a time, into egg mixture. Place on hot griddle; cook for 2 to 4 minutes or until golden brown, turning halfway through. Transfer to a cutting board.

To serve, cut each slice of French toast into 16 squares. Spread ¼ cup mascarpone mixture in the bottom of each of 4 serving bowls. Drizzle each with 1½ teaspoons honey; lightly sprinkle with additional cinnamon. Top with French toast, banana slices, and pecans. Drizzle with remaining mascarpone mixture and maple syrup. Garnish with whipped cream, if desired.