French Toast With Rum Bananas - eggs

Method

• To make the french toast:.
• Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended.
• Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread.
• (A 13 by 9-inch pan works well.)
• Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg.
• Turn them gently so they don't break apart on you.
• Heat the butter in a large nonstick skillet over medium-low heat.
• When it starts to bubble, lay the soaked bread in the pan.
• Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes.
• Serve warm with the Orange-Rum Bananas.
• Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches.
• Before you start your first batch, preheat your oven to 200 degrees F (or "Warm").
• Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
• To make the orange rum bananas:.
• Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted.
• Add the bananas.
• Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently.
• Cook until the bananas are softened, about 4 minutes.