Ingredients
The following ingredients have 4 Servings
- 4 eggs
- 2 cups half-and-half
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- A little freshly grated nutmeg
- 8 thick slices challah with raisins
- cinnamon raisin brioche or good quality cinnamon-raisin white or wheat bread (just make sure the bread isn't too dense in consistency)
- Butter
- for grilling
- plus 3 tablespoons for bananas
- 1 cinnamon stick
- 4 bananas
- peeled and sliced on a bias ½-inch thick
- 3 tablespoons dark brown sugar
- ½ cup spiced
- high-proof rum (90 proof or better) such as Mount Gay Black or Sailor Jerry's
- 1 cup real maple syrup
- A drizzle of canola or vegetable oil
- 1 ½ pound ham steak
Instruction
- Heat a griddle pan over medium heat
- Place a baking sheet in oven and heat to 275°F
- Preheat a cast-iron skillet for the ham steak over medium-high heat
- Whisk up the eggs, half-n-half, extracts and nutmeg
- Soak the bread in the custard on each side
- Butter the griddle and cook 2-3 slices at a time cooking until they are deep golden on each side and the custard has cooked through the bread
- Keep toast warm in oven and repeat with the remaining bread slices
- When the toast is done, heat a second skillet over medium-high heat and melt 3 tablespoons butter
- When it foams, add the bananas and cinnamon stick; sprinkle a little freshly grated nutmeg and the dark brown sugar overtop
- Toss to melt, add the maple syrup and heat through; remove pan from heat, add the rum and ignite
- When the flame subsides, place the pan back on the stove and keep warm over low heat
- Add a drizzle of oil to the skillet then add the ham steak, brown on each side and heat through
- Douse pan with a little water to deglaze
- Carve ham steak into 4 portions
- Layer 1 slice of toast, a slice of ham and another slice of toast
- Top with ¼ of the bananas and serve
