Bananas Foster French Toast

4 large eggs
1 cup heavy cream
1 tsp ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 rip bananas, halved crosswise and lengthwise
1 teaspoon rum extract

In a shallow dish, whisk together eggs, cream, and cinnamon. in a large skillet, melt 2 tablespoons butter over medium high heat. dip 4 crossant halves in egg mixture to coat both sides. Usinga fork, remove croissants from egg mixcture, letting excess mixture drip off. Place croissant hales in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

In a large skillet. combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium high heat. Reducde heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture and simmer 1 minute. Spoon over French toast. Serve immediately.