1. Combine the eggs, milk and 1/2 teaspoon cinnamon in a bowl and whisk together until well incorporated. Set aside. 2. Heat the pan you will be using to make the french toast over Med-Low flame. 3. Combine the butter, sugar, and 1/2 teaspoon cinnamon in a separate flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. 4. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. 5. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. 6. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. 7. When the flames subside, remove from heat. 8. Coat the French Toast pan with about 2 TBSP of oil or butter. 9. Generously dip both sided of the French bread in the egg mixture, allowing the bread to soak up and much liquid as possible. 10. Place in the skillet with hot oil or butter and cook until browned on both sides, flipping half-way through. 11. Repeat this process for all of the French Bread. You can cook as many pieces at a time as will fit in your pan. 12. To serve, place two slices of french toast on a plate. Lift the bananas out of the pan and place four pieces over each portion of French Toast. Generously spoon warm sauce over the top of the French toast and serve immediately. Sprinkle with Confectioners Sugar, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
