Spicy French Toast with Dark Rum Bananas

1 loaf day-old French bread

5 eggs

1  C. milk

1 t. cinnamon

1 t. nutmeg

Vegetable oil

2 T. butter

3 bananas, sliced

2-3T. brown sugar

1/3  C. Meyers dark rum

Fresh strawberries

Confectioners' sugar (optional)

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 35-45 seconds before adding brown sugar. Allow the sugar to melt for about 20 seconds, then add the rum. Let it reduce for 20-30 seconds. You should be left with a syrupy mixture with bananas in the pan. Spoon some bananas over each portion of the French bread and top with sliced berries and confectioners' sugar.