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

Directions

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.

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.