Peanut Butter and Banana Stuffed French Toast

6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Confectioners' sugar, for topping
Maple syrup, for topping

Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice.

Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.

In a shallow medium size bowl, gently whip, by hand, the eggs, cream, vanilla extract, rum, cinnamon, nutmeg and salt.

Heat skillet to medium heat, about 350 to 375 degrees F, or until butter melts and begins to sizzle.

Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally.

Top with confectioners' sugar, butter and maple syrup.