3 Eggs, lightly beaten
2 cups Heavy cream
1 Tbsp Cinnamon
1/2 tsp Vanilla extract
1 loaf Brioche, sliced 1 inch thick (may substitute Texas toast or croissants)
4 Tbsp Unsalted butter
1 cup Brown sugar
4 Bananas, sliced 1/2 inch thick
1/2 cup Chopped toasted pecans
1/4 cup Dark rum
Preheat a flat griddle to 325°F or a large nonstick skillet over medium heat.
Combine the eggs, cream, cinnamon, and vanilla in a mixing bowl. Soak the sliced of brioche in the batter briefly and place on the griddle or skillet. Cook for 2 minutes on each side and transfer to plates.
Melt the butter and brown sugar in a large skillet over medium heat until all the sugar is dissolved, stirring frequently. Fold in the bananas and pecans and continue to stir carefully until the bananas are slightly softened and completely coated, about 2 to 3 minutes. Add the rum and flambé until alcohol is burned off.
Distribute over the French toast.
Yield: 4 servings