Paula Deen: Bananas Foster French Toast - cooking recipe

Ingredients

4 eggs
1 cup heavy cream
1 teaspoon ground cinnamon
4 tablespoons butter
8 large croissants, sliced in half
1 cup maple syrup
1/2 cup dark corn syrup
1/2 cup brown sugar, packed
6 bananas, ripe halved crosswise and lengthwise
1 cup pecans, chopped
1 teaspoon rum extract

Preparation

In a small bowl, whisk together the eggs, cream, and cinnamon.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
Coat 4 of the croissant halves in the egg mixture, allowing the excess to drip back into the bowl.
Place the croissant halves in the skillet and cook for 2 to 3 minutes per side, until lightly browned.
Transfer them to a plate and cover with foil to keep warm. Repeat, using remaining croissant halves and butter.
Add the maple syrup, corn syrup, and brown sugar to the skillet.
Bring to a boil, stirring, over medium-high heat.
Reduce the heat to medium-low and simmer for 2 minutes.
Add the banana quarters, turning to coat with the syrup, and the pecans, and simmer for 1 minute.
Stir in the rum extract.
Spoon the sauce over the croissants and serve immediately.