Ingredients
1/2
cup butter
1/2
cup packed dark brown sugar
1/4
teaspoon crushed red pepper flakes
2
tablespoons dark rum
4
bananas, cut diagonally into 1/2-inch-thick slices
3
whole eggs
2
egg yolks
1/2
cup milk
1/4
cup whipping cream or half-and-half
1
teaspoon vanilla
3
tablespoons unsalted butter
6
slices thick-sliced bread
Preparation
In 10-inch skillet with lid, melt 1/2 cup butter over medium heat. Add brown sugar and pepper flakes; beat with whisk until brown sugar melts into butter. Remove skillet from heat. Beat in rum with whisk until smooth. Cover; set aside.
In large bowl, beat whole eggs and egg yolks with whisk until blended. Add milk, cream and vanilla; beat with whisk until blended.
In another 10-inch or a 12-inch skillet, melt 1 tablespoon of the unsalted butter over medium heat. Working in batches, dip bread slices into egg mixture, turning to coat; place in skillet. Cook about 3 minutes on each side or until golden brown. (Add additional butter if needed for each batch).
While French Toast is cooking, add sliced bananas to brown sugar-rum mixture. Cook over medium-low heat about 2 minutes, tossing gently, until bananas are softened.
Transfer French Toast to individual plates. Top with Banana-Rum Sauce.
