Ingredients:
- 4 eggs
- 1/4 tsp. ground cinnamon
- 1/2 cup milk
- 6 Tbs. firmly packed dark brown sugar
- Kosher salt, to taste
- 4 day-old slices brioche or other egg bread, each 1 inch thick
- 6 Tbs. (3/4 stick) unsalted butter
- 4 bananas, cut on the bias into 1/2-inch slices
- 1/4 cup dark rum
- 1/2 tsp. vanilla bean paste
- 3 Tbs. water
Directions:
Preheat an oven to 200ºF.
In a bowl, whisk together the eggs, cinnamon, milk, 1 Tbs. of the brown sugar and a pinch of salt until well combined. Pour half of the egg mixture into a deep pie dish. Soak 1 bread slice, turning once, for 1 to 2 minutes. Transfer to a plate. Repeat with the remaining bread and egg mixture. Gently pour any remaining egg mixture over the bread until absorbed.
In an 11-inch French skillet over medium heat, melt 1 1/2 Tbs. of the butter. Add 2 bread slices and cook, turning once, until golden, 2 to 3 minutes per side. Transfer to a wire cooling rack set over a baking sheet and keep warm in the oven. Repeat with 1 1/2 Tbs. of the butter and the remaining bread.
In a 9-inch French skillet over medium-high heat, melt the remaining 3 Tbs. butter. Add the bananas and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Carefully pour in the rum, then add the remaining 5 Tbs. brown sugar, the vanilla bean paste, water and a pinch of salt. Stir to coat the bananas evenly. Simmer until the bananas are soft and the sauce is thickened, 2 to 3 minutes.
Transfer the French toast to individual plates and top with the bananas. Serve immediately. Serves 4.
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