Mmmmm! I wish I could wake up tomorrow morning and smell this cooking! Maybe some of you lucky people with a kitchen can...while I sit in my dorm eating yogurt for breakfast :/
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
1) 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.
2) 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.
