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1
Preheat oven to 350 degrees F.
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2
Melt butter in a heavy bottomed skillet over medium heat.
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3
Once butter is melted add the brown sugar and pinch of cinnamon.
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4
Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce.
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5
Add bananas and toss together.
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6
Let cook until the bananas are soft and incorporated into the sauce.
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7
Remove to a bowl and let cool completely.
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8
Once cool, add cream cheese and mash with a wooden spoon.
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9
Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact.
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10
Divide banana mixture equally among the bread pockets.
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11
In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine.
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12
Pour mixture into a 13 by 9-inch casserole dish.
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13
Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally.
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14
Remove the bread from egg mixture, using a spatula, letting the excess drain off.
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15
Spray a wire rack with nonstick spray and put the rack on a baking sheet.
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16
Put the bread on the rack and transfer to the oven.
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17
Bake the French toast until it is golden brown and filling is hot, about 25 minutes.
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18
Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.
