Step 1

Preheat oven to 300 degrees F. Place the slices of bread on a wire rack set in a rimmed baking sheet. Bake 16 minutes, flipping halfway through cooking, until almost dry throughout. Remove and let cool 5 minutes. Reduce oven temperature to 200 degrees.

Step 2

In a large bowl, whisk together eggs, cream, and cinnamon and place in a 9 X13 inch baking dish.

Step 3

Soak bread in milk mixture until saturated but not falling apart, about 20 seconds each side. Using a slotted spatula pick up one slice at a time allowing excess to drip off. Place soaked bread on a baking sheet or platter.

Step 4

Preheat electric griddle to 350 degrees F. Spray griddle with non-stick cooking spray or melt some butter on the griddle. Use a slotted spatula to transfer slices of bread to the griddle. Cook until golden brown, 3 to 4 minutes. Flip and continue to cook until the second side is golden brown, 3 to 4 minutes longer. Transfer to a baking sheet and place in warmed oven. Repeat using the remaining bread.

Step 5

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.