Preheat a nonstick frying pan to a medium low heat. Cut the bread in half from corner to corner (so it resembles triangles). Crack 2 eggs onto a plate and add 2 tablespoons of the coconut milk. Mix well and coat the eggs in the mixture. Make sure the bread absorbs allmost all of the mixture, this will give you richer french toast. Once the pan is heated to desired temperature, melt some butter and carefully place the bread in the pan. Be sure to brown all three sides, which includes the cross sectional area where the bread was cut in half. Be patient when cooking the toast, since its thick the egg in the middle will take a little longer to cook. Once they are done, plate them and start cooking the bananas. Put the sugar in the same pan and caramelize, when the sugar is browning, add the butter and bananas. Carefully stir and coat the bananas with the caramel. Add the rum and flambe. Once the alcohol has burned off, add the remaining coconut milk, and let simmer for one more minute. Spoon bananas and sauce over the toast and top off with the icecream.
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|Serving Size: 1 Serving (748g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 659 (42%)|
|Amt Per Serving||% DV|
|Total Fat 73.3g||98 %|
|Saturated Fat 33.5g||167 %|
|Monounsaturated Fat 22.5g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 2145.5mg||660 %|
|Sodium 789.3mg||27 %|
|Potassium 801.3mg||21 %|
|Total Carbohydrate 155.4g||46 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 155.4g|
|Protein 64.2g||92 %|
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Calories per serving: 1573
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