Step 1

Melt a few Tablespoons of the butter in a large skillet over medium-heat.

Step 2

In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined.

Step 3

Add in the cinnamon, nutmeg, and both sugars, and whisk until well combined. Finally, whisk in the milk, heavy cream, vanilla extract, and rum.

Step 4

Dip each slice of brioche into the egg mixture, making sure both sides are well coated.

Step 5

Place brioche slices into skillet and cook until the undersides are golden brown, about 2 to 3 minutes.

Step 6

Flip, and continue cooking on the other side until equally golden brown, about another 2 to 3 minutes.

Step 7

Continue with all french toast, adding more butter to the pan as needed.

Step 8

In a large skillet over medium-low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.

Step 9

Add in the cinnamon, heavy cream, and salt and whisk to combine. Add in the pecans and bananas and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Cook for 1 minute. Then remove from heat and stir in the vanilla and rum.

Step 10

Pour on top of the french toast and serve at once!