Banana Foster French Toast

Instructions

1. Prepare the custard
   In a large shallow dish, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, and nutmeg until well combined. This will be your French toast batter.
2. Soak the bread
   Place the brioche slices in the custard mixture, allowing them to soak for 1-2 minutes per side until saturated but not soggy. Transfer the soaked bread to a plate and set aside.
3. Cook the French toast
   Heat 4 tablespoons of butter in a large skillet over medium heat. Working in batches, cook the soaked bread for 2-3 minutes per side until golden brown and cooked through. Transfer to a warming plate and cover loosely with foil.
4. Prepare the banana foster sauce
   In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the brown sugar and stir until dissolved, about 2 minutes. The mixture should be bubbling and caramelized.
5. Add the bananas
   Carefully add the sliced bananas to the caramel sauce, gently stirring to coat. Cook for 2 minutes until the bananas are softened but not mushy. Be careful not to overmix as the bananas will break apart.
6. Finish with rum (optional)
   If using alcohol, remove the pan from heat, add the rum, and carefully return to the heat. If the rum ignites, let the flames subside naturally. If using rum extract, simply stir it into the sauce. Cook for an additional 1 minute to allow the alcohol to burn off and the sauce to thicken slightly.
7. Serve
   Place two slices of French toast on each plate. Spoon the banana foster mixture generously over the toast, making sure to include plenty of sauce. Sprinkle with toasted pecans and serve immediately, with additional maple syrup on the side if desired.