Bring water and sugar to a boil and cook for 5 minutes. Add blueberries, bring to boil and cook for 25 minutes. Transfer jam to a container, let cool and refrigerate overnight to set. Blueberry jam can be kept refrigerated for up to a month.

In a large skillet, melt butter and sear banana bread slices on both side for 2 minutes. Flambée with rum if desired.

Serve blueberry banana French toasts with a generous tablespoon of crème fraiche and blueberry jam. Garnish with your favorite nuts and add zest of lemon. Bon appétit!