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1
Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform.
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2
Whip eggs and sugar with a whisk.
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3
Add vanilla and whisk until sugar has completely dissolved.
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4
Continue to whisk while adding the half-and-half.
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5
In a hot pot over medium heat, melt butter and brown sugar with the vanilla.
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6
Wait until butter is completely melted.
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7
Remove pan from the heat, add the rum and ignite with a long kitchen match.
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8
When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth.
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9
Heat some oil in a large saute pan.
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10
Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing.
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11
Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown.
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12
Pour the warm rum sauce on a plate.
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13
Place the golden pieces of toast on top and garnish with powered sugar.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
