Slice 1 and 1/2 of the bananas, place in a small bowl and pour 1/4 cup of the rum over the bananas. Reserve additional bananas for garnish
Cut off one end of the french bread and discard.
Cut the first slice of french bread 3/4" thick but only cut 2/3 way through the loaf. Make the next slice 3/4" thick but cut all the way through. You will repeat this process three more times and end up with four slices of french bread each with a pocket in the center.
Combine the brown sugar and pecans, mixing thoroughly by hand.
In each of the pockets, place a layer of the brown sugar/pecan mix. Reserve 1/2 of the mix as you will need for the final layer.
. Remove bananas from rum, place on a paper towel to absorb excess liquid.
In a separate baking dish, combine eggs, milk, vanilla, cinnamon and nutmeg and whisk until completely mixed.
Place the 2 tbsp. butter on a preheated 300 F griddle.
Once the butter foams, dip each side of the bread into the egg mixture and place on griddle.
While bread is browning, prepare the food-safe mini pipettes. Using the 1.5 tsp. remaining rum, place the small end of the tube into the liquid, squeeze the bulb end to suction the rum into the pipette.
When the french toast is browned to your preference, approx 2 minutes each side, remove from griddle and plate 2 pieces per plate.
Garnish with the remaining bananas, powdered sugar and top with whipped cream.
If using the rum-filled pipettes, insert one into each slice of french toast. Do not squeeze rum into bread...that's up to the diner!