Combine heavy cream, eggs, granulated sugar, Myers Rum, & Cavosier with the seeds of the Tahitian vanilla bean in an oversized container creating the batter. Wisk until completely combined and set aside.

Place one sliced banana cut in bite size piece with toasted pecans in the warm maple syrup. Mash together one pint of blueberries, one tablespoon of granulated sugar with one peeled banana. Cut slices of brioche in pairs and butter opposite sides of the bread being sure to bring the butter all the way out to the edges. Place sweetened blueberry & banana mash in the middle of one of the buttered brioche slices and place the other buttered piece on top. Gently press the two pieces of brioche together to form a seal where the buttered bread meets.

Place the now sealed brioche in the batter until the batter is absorbed on both sides. In a medium heated non-stick sauté pan place one tablespoon of butter to melt, when melted place the battered brioche in the pan and brown on both sides. Place the now browned brioche on a lined sheet pan in the middle of a preheated 350°F oven. Bake for at least seven minutes or until it begins to puff up.

Remove from oven and cut diagonally to stand. Drizzle the warm toasted pecan & maple syrup to taste & dust with confectioner sugar.