- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 8 tablespoons butter, divided
- 8 large croissants, halved (or country loaf, brioche or challah)
- 1/2 cup dark corn syrup
- 1/2 cup firmly packed brown sugar
- 1 cup maple syrup
- 1 cup chopped pecans
- 6 ripe bananas, halved crosswise and lengthwise
- 1 teaspoon rum extract
In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butterand croissant halves. Set aside and keep warm.
In a large skillet, combine corn syrup, brown sugar, maple syrupand pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.