Step 1

To make the french toast, whisk to combine the eggs, half and half, and cinnamon in a flat rimmed dish. Soak the challah slices in the mixture for 30-60 seconds on each side.

Step 2

Heat a nonstick skillet over medium heat and melt about a tablespoon of butter, or enough to coat the bottom of the pan. Add the soaked challah in a single layer and cook for about 2 minutes on each side, until golden.

Step 3

To make the bananas foster, in a skillet set over medium heat, add the butter, brown sugar, cinnamon, and nutmeg. Cook and stir until the butter is melted, a couple minutes.

Step 4

Peel and slice the bananas into ½” thick pieces. Add to the skillet and cook for 3 minutes on the first side, or until the bananas are golden on the bottom. Flip all the banana slices and cook for two minutes on the other side, until soft.

Step 5

Remove the pan from the heat and add the rum. Return the pan to the stove and tilt to catch the flame* and let the alcohol burn. Once the flame burns out, the sauce is done.

Step 6

Serve the french toast with the bananas and spoon the extra sauce over the top. Enjoy!