Whisk together eggs and whipping cream. Stir in extract cinnamon, and vanilla. Pour into a shallow dish. Place sugar in a separate shallow dish, dredge banana in sugar. Melt Butter in a non-stick skillet over medium heat; add banana, and cook until lightly browned, turning once. Remove from skillet, and keep warm. Cut bread in half slices; dip in egg mixture, coating well. Cook in skillet over medium heat, 3 or 4 halves at a time, until lightly browned, turning once. Place on individual serving plates. Remove lid from hot fudge topping; microwave topping at HIGH 1 minute; stirring after 30 seconds. Top croissants with ice cream; drizzle with topping. Spoon bananas over top, and sprinkle with toasted hazelnuts. Serve immediately. Yield: 6 servings.