French Toast Foster

• 1/2 cup milk
• 2 eggs, lightly beaten
• 1 tablespoon dark rum plus 1/2 cup
• 2 teaspoons sugar plus 3 tablespoons
• 3 1 -inch slices brioche, from a medium loaf, cut into 12 small triangles
• 6 tablespoons unsalted butter
• 8 small scoops vanilla ice cream, frozen hard for serving
• 4 firm bananas, cut diagonally
• 2 teaspoons lemon juice
• Confectioners' sugar, for sprinkling

1. In a large shallow bowl whisk together milk, eggs, 1 tablespoon rum and 2 teaspoons sugar.
2. Soak bread triangles 30 seconds per side, until well-coated.
3. In a large cast-iron or nonstick skillet melt 2 tablespoons of the butter over medium-low heat.
4. When butter bubbles, carefully transfer brioche triangles to pan and cook 1 to 1 1/2 minutes per side, or until golden brown.
5. Arrange triangles and ice cream decoratively on 4 dessert plates, standing toasts on their edges.
6. In another skillet, melt remaining 4 tablespoons butter over medium heat.
7. In a small bowl, toss banana slices with lemon juice and remaining 3 tablespoons sugar.
8. When butter bubbles, add bananas and cook, turning them once, until each side is glazed light brown, about 3 minutes per side.
9. In a small pan warm remaining 1/2 cup rum and pour over bananas.
10. Heat one minute, then carefully light with a long match.
11. Shake pan until flames subside and pour over toasts and ice cream.
12. Sprinkle with confectioners' sugar and serve immediately.

milk, eggs, dark rum, sugar, triangles, unsalted butter, vanilla ice cream, bananas, lemon juice, confectioners

Taken from www.foodnetwork.com/recipes/french-toast-foster-recipe.html (may not work)