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1
Toast the pecans in a small, dry skillet over medium-high heat, shaking the pan frequently, until they start to turn dark brown and smell very fragrant, 2 to 3 minutes.
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2
Immediately transfer them to a plate to cool.
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3
Whisk the egg, coconut milk, and vanilla extract together in a shallow bowl.
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4
Add the bread; let it stand for about 10 minutes, turning it over about halfway through, until it has absorbed most of the liquid.
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5
Combine the panko crumbs, coconut, and granulated sugar on a plate.
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6
Use a spatula to transfer the soaked bread to the crumb mixture, and turn to coat both sides evenly.
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7
Pat as much of the mixture as you can onto the bread.
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8
Melt 1 tablespoon of the butter over medium-low heat in a small skillet.
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9
Add the bread and cook until it is golden brown and crusted, 3 to 4 minutes.
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10
Turn it over and cook another few minutes, until it is golden brown on the second side.
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11
(Reduce the temperature as needed to keep the bread from getting too dark.)
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12
Transfer to a plate.
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13
The inside of the French toast will be fairly spongy.
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14
Add the remaining 1 teaspoon of butter to the pan and let it melt.
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15
Add the brown sugar and stir until it melts, 1 to 2 minutes.
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16
Add the banana slices and stir until they are warmed through and coated with the butter in the pan, 1 minute.
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17
Add the pecans and rum, and stir to combine.
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18
Spoon the warmed banana mixture over the French toast, and eat.
