1 cup milk
2 1/2 cups real maple syrup
1 teaspoon rum extract
6 ripe bananas, cut into 1/2-inch slices
1 cup chopped pecans
Spray bottom of 13 x 9-inch (3-quart) baking dish with cooking spray.
Arrange bread cubes in baking dish.
In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk.
Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
Here's what it will look like the next morning before baking.
Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
Sprinkle banana slices and pecans evenly over bread; drizzle with warmed syrup mixture. Serve immediately.