Start with a loaf of fresh challah bread. Cut the bread into very thick slices. Each slice should be one inch thick. Thick slices hold the sauce much better. Set the slices aside on a clean plate.

Grab your large mixing bowl for this part. Crack the eggs into the bowl carefully. Add the milk and the vanilla extract. Sprinkle in the cinnamon and the salt. Whisk everything until the mix is very smooth.

Place a few bread slices into the custard. Let them sit for thirty seconds per side. Do not let the bread get too soggy. The bread should feel heavy with the liquid. Lift them out slowly with a flat spatula.

Heat your griddle over a medium flame. Add a little bit of butter to the surface. Place the soaked bread on the hot griddle. Cook until the bottom is a dark gold. Flip the bread and cook the other side.

Place your large skillet on the stove now. Put the butter and brown sugar inside. Stir the mix over a medium heat. Wait for the sugar to melt and bubble. It will start to smell like sweet caramel.

Peel your bananas and slice them into rounds. Put the banana rounds into the sugar mix. Stir them gently so they do not break. Let them cook for about two minutes. They should become very soft and very warm.

Carefully pour the dark rum into the skillet. The sauce might bubble up very quickly. Let the liquid simmer for one minute. This cooks off the sharp taste of alcohol. It leaves behind a very rich and deep flavor.

Place two slices of toast on a plate. Spoon the warm banana sauce over the top. Make sure to get plenty of syrup. Serve it immediately while it is still hot. You do not even need extra maple syrup.