Bermuda French Toast

Add 1/2 cup of butter to a greased 9-by-13-inch baking dish. Place in the oven while preheating it to 400F.

In a small bowl mix together the sugar, cinnamon and orange zest. Remove the baking dish from the oven once the butter is melted and add the sugar mixture evenly over the melted butter. Stir to mix it around.

Next whisk together the eggs and 2/3 cups of fresh orange juice to create a dipping batter.

Slice the tops off of the mini-Kaiser rolls, just enough to expose the spongy part of the bread for better soaking. (Tops can be disgarded or used for another recipe.) Dip the rolls into the batter, soaking it in on both sides. Place six of the mini-Kaiser rolls bottom-side up in the baking dish. Cut the remaining three Kaiser roll halves up in half to fill in around the edges of the baking dish. Top with the remaining batter and bake for 25 minutes, uncovered at 400F.

While the toast is baking, melt the remaining 1/3 cup butter in a frying pan over medium heat. Once melted add 1 Tablespoon of rum and 2 Tablespoons of orange juice, and let the mixture cook for another minute. Add the sliced bananas and fry for 2 minutes or until browned. Flip the bananas and fry another two minutes. Add the brown sugar over the bananas and cook at medium-low heat for 5 minutes.

Remove the French toast from the oven and immediately place some of it on 4 serving dishes bottom-sides down (to avoid the toast sticking to the dish). Scoop the banana mixture evenly over the French toast then add remaining banana syrup evenly to each dish. Garnish with 1 Tablespoon of sliced almonds each and serve immediately. Makes 4 servings.