Spicy French Toast with Dark Rum Bananas
1 loaf day-old French bread
1 C. milk
1 t. cinnamon
1 t. nutmeg
2 T. butter
3 bananas, sliced
2-3T. brown sugar
1/3 C. Meyers dark rum
Confectioners’ sugar (optional)
Slice the bread on the bias, about 1-inch thick.
Mix the eggs, milk, cinnamon and nutmeg in a bowl.
Lightly oil a skillet and heat over medium heat. Dip the bread into the egg mixture, covering both sides and allowing it to soak in a bit, then place it onto the oiled skillet. Cook until browned on both sides, about 4 minutes. Once the bread is ready, set it aside.
Raise the heat to high and add butter. Saute bananas for 35-45 seconds before adding brown sugar. Allow the sugar to melt for about 20 seconds, then add the rum. Let it reduce for 20-30 seconds. You should be left with a syrupy mixture with bananas in the pan. Spoon some bananas over each portion of the French bread and top with sliced berries and confectioners’ sugar.