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1
Combine the eggs, milk and 1/2 teaspoon cinnamon in a bowl and whisk together until well incorporated.
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2
Set aside.
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3
Heat the pan you will be using to make the french toast over Med-Low flame.
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4
Combine the butter, sugar, and 1/2 teaspoon cinnamon in a separate flambe pan or skillet.
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5
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
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6
Stir in the banana liqueur, then place the bananas in the pan.
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7
When the banana sections soften and begin to brown, carefully add the rum.
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8
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
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9
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
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10
When the flames subside, remove from heat.
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11
Coat the French Toast pan with about 2 TBSP of oil or butter.
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12
Generously dip both sided of the French bread in the egg mixture, allowing the bread to soak up and much liquid as possible.
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13
Place in the skillet with hot oil or butter and cook until browned on both sides, flipping half-way through.
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14
Repeat this process for all of the French Bread.
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15
You can cook as many pieces at a time as will fit in your pan.
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16
To serve, place two slices of french toast on a plate.
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17
Lift the bananas out of the pan and place four pieces over each portion of French Toast.
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18
Generously spoon warm sauce over the top of the French toast and serve immediately.
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19
Sprinkle with Confectioners Sugar, if desired.
