Ingredients

• 3 bananas
• 4 cups dark brown sugar
• 8 ounces cream cheese, softened
• 2 tablespoons vanilla extract
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1 cup half-and-half
• 1 pound butter
• 3 ounces dark brown sugar
• 1/2 tablespoon vanilla extract
• 1/4 cup rum
• 2 ounces heavy cream
• Oil
• 1 loaf French bread, cut in 4 pieces
• Powdered sugar, for garnish

Instructions

1. Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform.
2. Whip eggs and sugar with a whisk. Add vanilla and whisk until sugar has completely dissolved. Continue to whisk while adding the half-and-half.
3. In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth.
4. Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar.