Bananas Foster French Toast

• 4 eggs
• 1/4 tsp. ground cinnamon
• 1/2 cup milk
• 6 Tbs. firmly packed dark brown sugar
• Kosher salt, to taste
• 4 day-old slices brioche or other egg bread, each 1 inch thick
• 6 Tbs. (3/4 stick) unsalted butter
• 4 bananas, cut on the bias into 1/2-inch slices
• 1/4 cup dark rum
• 1/2 tsp. vanilla bean paste
• 3 Tbs. water

1. Preheat an oven to 200u0b0F.
2. In a bowl, whisk together the eggs, cinnamon, milk, 1 Tbs. of the brown sugar and a pinch of salt until well combined. Pour half of the egg mixture into a deep pie dish. Soak 1 bread slice, turning once, for 1 to 2 minutes. Transfer to a plate. Repeat with the remaining bread and egg mixture. Gently pour any remaining egg mixture over the bread until absorbed.
3. In an 11-inch French skillet over medium heat, melt 1 1/2 Tbs. of the butter. Add 2 bread slices and cook, turning once, until golden, 2 to 3 minutes per side. Transfer to a wire cooling rack set over a baking sheet and keep warm in the oven. Repeat with 1 1/2 Tbs. of the butter and the remaining bread.
4. In a 9-inch French skillet over medium-high heat, melt the remaining 3 Tbs. butter. Add the bananas and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Carefully pour in the rum, then add the remaining 5 Tbs. brown sugar, the vanilla bean paste, water and a pinch of salt. Stir to coat the bananas evenly. Simmer until the bananas are soft and the sauce is thickened, 2 to 3 minutes.
5. Transfer the French toast to individual plates and top with the bananas. Serve immediately.

eggs, ground cinnamon, milk, brown sugar, kosher salt, egg bread, butter, bananas, dark rum, vanilla bean paste, water

Taken from www.epicurious.com/recipes/member/views/bananas-foster-french-toast-50082472 (may not work)