A collab between breakfast and dessert. Top your toast with whipped cream or vanilla ice cream.

Active: 30 mins

Total: 30 mins

Serves: 4 servings

Ingredients

• 1/2 cup unsalted butter, divided
• 1/3 cup plus 2 tablespoons brown sugar, divided
• 1/4 cup rum
• 4 bananas, sliced into 1/4-inch pieces on the bias
• 3/4 cup milk
• 4 large eggs, beaten
• 1/2 teaspoon vanilla extract
• 8 slices white bread
• 1/2 cup whipped cream

Directions

1. Heat half of butter in a medium non stick skillet until melted, then add 1/3 cup brown sugar and rum, and stir until sugar has started to melt. Add sliced bananas and turn heat down to low. Cook, stirring occasionally until bananas are cooked and coated in mixture, about 3 minutes. Remove from heat.
2. In a shallow dish, whisk together milk, eggs, remaining 2 tablespoons brown sugar, and vanilla extract.
3. In a large skillet, melt 2 tablespoons butter over medium high heat. Dip 4 slices of bread in milk and egg mixture, making sure both sides are coated and bread has started to saturate, then place in the pan. Cook swirling gently, until browned, about 3 minutes. Flip and continue cooking until browned on second side, 2 to 3 minutes longer. Repeat with remaining bread and batter.
4. Divide toast between 4 plates, then top with banana mixture and whipped cream.