One large orange
3 eggs
3/4 cup milk
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
2 tablespoons sugar
1/2 tablespoon vanilla
8 slices banana nut bread
1 stick butter, in all
2 tablespoons cold butter
2 tablespoons brown sugar
2 each bananas, cut into 1-inch slices
1/2 cup Myers rum
2 cups warm maple syrup
Whipped cream
Powdered sugar
Working over a mixing bowl, zest the orange. Cut the orange in half and squeeze the juice. Mix the juice with the zest. Add the eggs, milk, cinnamon, nutmeg, sugar and vanilla. Whisk to dissolve the sugar.
In a saute pan, heat two tablespoons of the butter. Dip two slices of the bread into the egg mixture, coating each side evenly. Fry the bread in the butter for 2-3 minutes on each side. Repeat the process until all the butter and bread are used.
In another saute pan, melt the two tablespoons of cold butter. When the butter has melted, add the brown sugar and stir until dissolved. Add the bananas and saute for 1-2 minutes. Add the rum and flame the bananas.
Place two slices of Sauteed banana bread in the center of a serving plate. Pour some of the warm maple syrup over the bread and spoon some of the warm bananas over the syrup. Garnish with whipped cream and powdered sugar.
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