Step 1

Preheat the oven to 300 degrees Fahrenheit.

Step 2

In a medium bowl or shallow dish, whisk together the eggs, sugar, Half and Half (or milk), cinnamon and vanilla.

Step 3

Preheat a skillet or griddle over medium-low heat.

Step 4

In batches, dip the bread into the custard to coat both sides. Remove the bread from the custard mixture letting the excess moisture drip off.

Step 5

Add 1 tablespoon of unsalted butter into the skillet. Place the bread in the pan and cook for about 2 to 3 minutes per side or until lightly golden. Remove the French toast from the skillet and place on a rack or baking sheet in the oven to keep warm. Add more butter to the pan as needed and repeat with the remaining bread.

Step 6

Heat the butter in a saute pan over medium-high heat. Whisk in the brown sugar and maple syrup and cook for about 5 minutes or until all the sugar has melted and thickened slightly. Add the pecans (if using) and mix to combine. Add the banana slices and cook for about a minute. Remove the pan from the heat and add the rum or rum extract. Return the pan to the heat and cook for about 3-4 minutes. This will burn off the alcohol in the rum leaving you with just the flavor.

Step 7

To serve, place a couple slices of French toast on a plate and spoon the bananas and syrup over the French toast. Serve immediately with a dollop of whipped cream (optional)