1 loaf day-old French bread
1 cup milk
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons butter
3 bananas, sliced
2 to 3 tablespoons brown sugar
1/3 cup Meyers dark rum
Slice the bread on the bias, about 1-inch thick.
Mix the eggs, milk, cinnamon and nutmeg in a bowl.
Lightly oil a skillet and heat over medium heat. Dip the bread into the egg mixture, covering both sides and allowing it to soak in a bit, then place it onto the oiled skillet. Cook until browned on both sides, about 4 minutes. Once the bread is ready, set it aside.
Raise the heat to high and add butter. Saute bananas for 35 to 45 seconds before adding brown sugar. Allow the sugar to melt for about 20 seconds, then add the rum. Let it reduce for 20 to 30 seconds. You should be left with a syrupy mixture with bananas in the pan.
Spoon some bananas over each portion of the French bread; top with sliced berries and confectioners’ sugar.