French Toast Foster

1. 1

   In a large shallow bowl whisk together milk, eggs, 1 tablespoon rum and 2 teaspoons sugar.

2. 2

   Soak bread triangles 30 seconds per side, until well-coated.

3. 3

   In a large cast-iron or nonstick skillet melt 2 tablespoons of the butter over medium-low heat.

4. 4

   When butter bubbles, carefully transfer brioche triangles to pan and cook 1 to 1 1/2 minutes per side, or until golden brown.

5. 5

   Arrange triangles and ice cream decoratively on 4 dessert plates, standing toasts on their edges.

6. 6

   In another skillet, melt remaining 4 tablespoons butter over medium heat.

7. 7

   In a small bowl, toss banana slices with lemon juice and remaining 3 tablespoons sugar.

8. 8

   When butter bubbles, add bananas and cook, turning them once, until each side is glazed light brown, about 3 minutes per side.

9. 9

   In a small pan warm remaining 1/2 cup rum and pour over bananas.

10. 10

    Heat one minute, then carefully light with a long match.

11. 11

    Shake pan until flames subside and pour over toasts and ice cream.

12. 12

    Sprinkle with confectioners' sugar and serve immediately.

* Per serving · 4 servings · Values may vary.