This is Chef Maka Kwon’s take on the New Orleans-style banana fosters that he serves in his restaurants. Perfect for a sweet breakfast, boozy brunch, or dessert after a delicious meal!
In a large pot add the rum, chocolate, orange juice, lemon juice, cinnamon stick, star anise, 1 cup brown sugar and let simmer. Reduce by half.
In a large bowl, add 2 cups of milk. Whisk the eggs, 2 tsp. brown sugar, cinnamon, nutmeg, vanilla and a pinch of salt. Slice the bananas and set aside.
Spray frying pan with vegetable spray on medium high heat. Dip the sweet bread into the egg mixture and sauté both sides in a frying pan. Set aside on a platter.
Sauté bananas with rum mixture. Add butter and mix. Spoon bananas on bread and spoon the ice cream over.