Grilled Black Pepper Bananas on Sugared Rum Toast

Ready a grill or grill pan on medium-high heat.

Melt 1 1/2 tablespoons of the butter, and evenly brush on the sides of the bread "blocks."

Sprinkle the granulated sugar evenly on a small plate. Dredge the bread blocks evenly in the sugar. Set aside on a plate.

Combine 1 tablespoon of the butter, the brown sugar, the rum, the pepper, and the salt in a small saucepan. Bring to a simmer over medium-high heat. (Be careful; the rum will flame up when it comes to a boil.) When flames subside, stir with a whisk until it is a uniform, syrupy sauce.

Spray the bananas lightly with cooking spray.

Grill the bananas, depending on level of ripeness, for 2 to 4 minutes on each side or until well marked, brushing evenly with the rum sauce all the while.

Carefully remove the bananas from the grill. Set aside on a platter.

Grill the bread blocks on all sides for about 20 seconds, or just long enough to mark them.

To serve, spoon some of the rum sauce on 4 plates, top each with a piece of grilled brioche, and spoon the bananas over the bread.