 | | Directions |
- Spray a 9x13 baking dish with cooking spray. Press bread into dish, fitting as many slices as possible without layering.
- In a large bowl, whisk together eggs, milk, vanilla, cinnamon, sugar, salt and rum extract.
- Pour over bread; cover and refrigerate at least 8 hours.
- Preheat oven to 350 degrees F. Remove bread from refrigerator and allow to become room temperature.
- Bake, uncovered, for 40-45 minutes or until puffed and golden brown.
- While bread is baking, melt butter in a large skillet over medium low heat. Add brown sugar, vanilla, cinnamon and rum extract. Heat until sugar has dissolved and simmer 2 more minutes.
- Remove from heat and stir in bananas. Cover until bread is finished baking.
- Cut bread into pieces and top with bananas mixture.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8
|  | | Ingredients | | - | | 1 loaf Brioche - sliced 1 inch thick |
| - | | 4 large eggs |
| - | | 1 1/2 cups milk |
| - | | 1 1/2 teaspoons vanilla |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 cup sugar |
| - | | 1/4 teaspoon salt |
| - | | 1 teaspoon rum extract |
| - | | TOPPING: |
| - | | 4 tablespoons butter |
| - | | 1/2 cup brown sugar |
| - | | 1 teaspoon vanilla |
| - | | 1 teaspoon cinnamon |
| - | | 1 tablespoon rum extract |
| - | | 6 bananas - sliced |
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