Ingredients

• 4 large eggs
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 8 tablespoons butter, divided
• 8 large croissants, halved
• 1/2 cup dark corn syrup
• 1/2 cup firmly packed brown sugar
• 1 cup maple syrup
• 1 cup chopped pecans
• 6 ripe bananas, halved crosswise and lengthwise
• 1 teaspoon rum extract

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Instructions

1. Watch how to make this recipe.
2. In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
3. In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.