1/2 cup milk
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
2 sticks butter, plus a few tablespoons extra for cooking French toast
2 cups packed brown sugar
1/4 cup orange juice
1/4 cup dark rum (optional)
1 tablespoon creme de banana liqueur (optional)
3 to 4 bananas, peeled and sliced
8 slices, thickly sliced firm white bread or Texas toast A few tablespoons powdered sugar (optional)
In a large bowl, whisk together first 5 ingredients. In a saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir continuously until the sugar has dissolved. Add orange juice and bring to a simmer. Remove the pan from the heat, pour in the rum and creme de banana, if using, then return the pan to the heat. Add bananas and saute over high heat until just warmed through. Keep warm.
Preheat a griddle or a nonstick pan over medium-high heat. Add a little butter to the pan or griddle. Dip the bread slices into the egg batter, then put them on the griddle, turning over after about 2 minutes. Serve French toast with the banana sauce and a little powdered sugar on top.
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