Description

A sweet and savory breakfast recipe with a rum sauce that adds a unique touch. The dish is made by dipping brioche bread into a custard mixture and cooking it until golden brown, then topping it with a rum sauce with caramelized bananas.

Ingredients

Scale

French Toast Batter:

2 cups milk

5 eggs

1/2 cup flour

1/4 cup brown sugar

1/4 cup rum

2 tsp ground cinnamon

1 tsp vanilla extract

1/2 tsp salt

French Toast:

Brioche bread

Butter

Rum Sauce:

1/2 cup salted butter

1 cup brown sugar

2 tsp vanilla extract

1/2 tsp ground cinnamon

Pinch of nutmeg

3 bananas, sliced

1/2 cup rum

Chopped nuts (optional)

Instructions

In a large mixing bowl, whisk together milk, eggs, flour, brown sugar, rum, cinnamon, vanilla extract, and salt until smooth.
Heat a frying pan or electric griddle over medium-high heat and add a little butter.
Dip brioche bread slices into the custard mixture, making sure they are fully coated, and place them in the hot frying pan. Cook for 2-3 minutes per side until golden brown. Set aside the cooked French toast and repeat until all batter is used up.
In a large saucepan, melt salted butter and add brown sugar, vanilla extract, ground cinnamon, and nutmeg. Heat over medium heat for 3-4 minutes until bubbly.
Add sliced bananas and cook for an additional 4 minutes until tender.
Turn off the heat and add rum. Carefully ignite the rum with a lighter or long match, and stir until the flames go out.
Drizzle the rum sauce over the cooked French toast and top with chopped nuts if desired.
Serve hot and enjoy!