Bananas Foster French Toast

What a splurge, by Paula Deen of course!

• Ready In: 20 mins
• Serves: 8

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.