Bananas Foster-Banana Bread French Toast

• 1/4 cups Unsalted Butter
• 1/4 cups Light Brown Sugar, Packed
• 1 pinch Cinnamon
• 1 pinch Allspice
• 1 pinch Salt
• 2 Tablespoons Dark Rum Or Brandy
• 2 whole Medium Bananas (ripe But Firm), Sliced 1/3 Inch Thick
• 2 Tablespoons Heavy Cream
• 4 slices (3/4 Inch Thick) Leftover, Slightly Stale Banana Bread (such As My Sesame Banana Bread)
• 2 whole Large Eggs
• 2 Tablespoons Milk Or Cream
• 1 dash Vanilla Extract
• 1 pinch Salt
• 2 Tablespoons Butter
• 2 pinches Fleur De Sel (or Other Chunky Sea Salt), For Topping

1. For the bananas foster, warm a large nonstick skillet over medium heat. Melt the butter in the pan and stir in the sugar and spices to combine. Add rum and simmer mixture for about 2-3 minutes or until the alcohol is somewhat cooked off. Gently fold in the bananas. Turn off heat and stir in the cream. Cover and keep warm.
2. While the bananas foster is cooking, preheat a large skillet for the French toast over medium heat. Whisk together the eggs, milk, vanilla and salt in a wide bowl. Melt 1 tablespoon of butter in the pan per 2 slices of bread. Dip the bread in the egg mixture, coating on both sides, and place in the pan. Cook about 2 minutes on each side or until browned, cooking in batches if needed. Top the French toast with the bananas foster and a sprinkle of Fleur de sel. Enjoy.

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Taken from tastykitchen.com/recipes/breakfastbrunch/bananas-foster-banana-bread-french-toast/ (may not work)