Serves 4-6

• 6 large eggs
• 1 cup half & half
• 2 tablespoons banana liqueur (I suggest Crème de Banana---may substitute 1 teaspoon banana extract)
• 1 loaf (approximately 14 ounces, equaling 12-15 one-inch slices) dense bread (I used Ciabatta---may substitute Italian, French, or Challah if desired)
• 4 tablespoons butter (plus more for cooking toast)
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 4 tablespoons banana liqueur (such as Crème de Banana)
• 2 tablespoons dark rum (I recommend Appleton Estate Jamaica Rum)
• 2-3 large ripe bananas (peeled, cut in half, and sliced lengthwise in 2-4 slices)
• 2 tablespoons butter

In an extra large bowl, whisk eggs, half & half, and 2 tablespoons banana liqueur together until thoroughly combined. One at a time add bread slices, flipping each side to coat, and allow to soak in egg mixture for about 15 minutes.

While the bread is soaking, melt 4 tablespoons butter and light brown sugar together over low heat. Add ground cinnamon; pour in banana liqueur and rum. Simmer and stir for 1 minute. Remove sauce from heat and set aside.

In a buttered skillet over medium heat (allow approximately 1 tablespoon of butter per 2 slices of bread), cook soaked (and drained) bread slices until golden brown (approximately 8-10 minutes), then carefully flip and continue cooking on second side until toast is golden brown (about 5 additional minutes). If necessary, place cooked French toast slices in a preheated oven at 200 degrees F to keep warm while cooking the rest of the bread.

Just before toast is done, melt 2 tablespoons of butter in a small skillet and add banana slices. Saute over low heat until bananas are tender and starting to brown. Pour a generous tablespoon of prepared sauce over bananas and remove from heat.

To serve, place 2-3 slices cooked French toast on each serving plate, top with 1-2 slices of banana per piece, then top all with prepared sauce. Serve warm.