INGREDIENTS

INSTRUCTIONS

In a large shallow bowl whisk together milk, eggs, 1 tablespoon rum and 2
teaspoons sugar. Soak bread triangles 30 seconds per side, until
well-coated. In a large cast-iron or nonstick skillet melt 2 tablespoons of
the butter over medium-low heat. When butter bubbles, carefully transfer
brioche triangles to pan and cook 1 to 1 1/2 minutes per side, or until
golden brown. Arrange triangles and ice cream decoratively on 4 dessert
plates, standing toasts on their edges.
In another skillet, melt remaining 4 tablespoons butter over medium heat.
In a small bowl, toss banana slices with lemon juice and remaining 3
tablespoons sugar. When butter bubbles, add bananas and cook, turning them
once, until each side is glazed light brown, about 3 minutes per side. In a
small pan warm remaining 1/2 cup rum and pour over bananas. Heat one
minute, then carefully light with a long match. Shake pan until flames
subside and pour over toasts and ice cream. Sprinkle with confectioners'
sugar and serve immediately.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4081
Converted by MM_Buster v2.0l.

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