A little rum in the morning? Ain’t nothing wrong with that!

A little fire in the morning? Ain’t nothing wrong with that!

Scorched eyebrows in the morning? Err umm. Might be a problem.

Have you ever made bananas foster? Have you ever been to Brennan’s Jazz Kitchen in Downtown Disney and ordered the bananas foster and watched them make a 4 foot tall flame? It’s pretty impressive. I recommend you try it sometime. Try ordering the bananas foster from Brennan’s that is. I don’t recommend making your own 4 foot tall flame….

I didn’t really scorch my eyebrows making this, just in case you were concerned.  It only calls for a small amount of rum, so I was actually disappointed by the very tiny flame that I got. I still wouldn’t recommend forcing a young child to make this for you, but if you use a little precaution you should be just fine without safety goggles.  Oh and FYI all the alcohol burns off while cooking, so you want to make sure to pour a little extra rum in your coffee.


Serves 6

  • 12 large eggs
  • 3 cups half and half
  • 1/2 cup granulated sugar
  • 1 TB vanilla extract
  • 2 TB ground cinnamon, divided
  • Zest of 1 lemon
  • 1 tsp salt
  • 12 slices hearty sesame seed bread (i.e. Panera’s Sesmae Semolina)
  • Non stick cooking spray
  • 4 TB unsalted butter
  • 4 large, ripe bananas, peeled and cut into 1/2 inch slices
  • 1/2 cup brown sugar, packed
  • 1/4 cup dark rum


1. In a large bowl, whisk together the eggs, half and half, granulated sugar, vanilla, 1 TB of the cinnamon, lemon zest, and salt.


2. Heat a large saute pan over medium heat and spray with non-stick spray. Pour part of the egg mixture into a shallow bowl or dish and dip the bread in the mixture one slice at a time, being sure to coat both sides evenly.  Cook the bread, one to two slices at a time in the pan for 2-3 minutes per side until golden brown.  Place on a plate covered with foil to keep warm and repeat with remaining slices of bread.


3. Heat a separate pan over high heat and add the butter to melt. Saute the bananas and brown sugar in the butter. Add the rum and very carefully light it with a long butane lighter. After the flame goes out, sprinkle with the remaining Tablespoon of cinnamon.


4. Serve the french toast with the bananas on top and maple syrup if desired.



Source: Adapted from “The Panera Bread Cookbook”