This delicious rum-based sauce is a rich dessert, but being french toast, we have it for breakfast!
Makes 2 servings (4 full slices french toast)
4 pieces thick wheat bread or texas toast
1/4 tsp. cinnamon sugar
2 Tbs. almond milk
2 Tbs. butter
1/3 c. granulated sugar
1 Tbs. black strap molasses
1/4 tsp. cinnamon
3/4 tsp. vanilla extract
1 1/2 Tbs. rum (I use Krakken dark spiced rum)
1 large yellow banana, sliced into chips
1/4 c. whipped cream (optional, to cut richness)
In small bowl, whisk together eggs, cinnamon sugar and almond milk until fully incorporated (mixture will be a light yellow). Pour onto large plate or square shaped dish to dip bread in.
On medium heat, warm non-stick pan or lightly grease surface of pan with a slight amount of butter. Fully submerge each side of bread and transfer to pan, letting cook until slightly brown on each side of bread, about 3 minutes each side. Remove to plate, slicing each piece in half and staggering 4 half slices to each plate.
In small sauce pan over medium heat, add butter, sugar, molasses, cinnamon, vanilla extract and rum. Bring to bubbling, whisking constantly and scraping bottom of pan to prevent burning. Once sugar is fully dissolved (taste for graininess) and mixture is smooth, add sliced bananas and cook for 1 minute more, tossing bananas with spoon instead of whisking.
Pour mixture over toast and serve immediately with whipped cream.